Scalloped Corn and Ham Frittata
The weekend always has me struggling to find something to make and use up leftovers. Sunday night I was looking for something to make for supper, I had some leftover ham in the freezer that I wanted to use up. I was originally going to make a Frittata with ham, peas and potatoes that I have made many times in the past. Then I started to remember the scalloped corn that my mom used to make for us growing up, she would serve it with ham and scalloped potatoes for Christmas. I remember the creamy battery baked goodness of the scalloped corn and often wanted to consume the whole pan. So, I set out to create a Frittata
version of this scalloped corn with ham and this is what developed. I cannot believe how it brought back the memories of Christmas dinners of the past. The saltiness of the ham combined with the rich eggs and creamy scalloped corn with the butter goodness of the Ritz cracker was very satisfying and quite filling for each slice
Ingredients
- 6 large eggs
- 3/4 cup half and half or whole milk
- 1 cup diced ham
- 1 1/2 cups frozen corn
- 3/4 cup yellow potato cut into 1 inch size pieces
- 1/4 cup diced yellow onion
- 1 cup shredded gruyere or white cheddar cheese
- 2/3 cup Ritz cracker crumbs
- 2 tablespoons butter
- 1 tablespoon flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fine black pepper
- Preparation: 20 min
- Cooking: 45 min
- Ready in: 1 h 5 min
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Rough chop potatoes and place them in microwave safe container and microwave for 4-5 minutes to soften the potatoes. Allow them to cool on the counter while making the rest of the Frittata.
- Next make the scalloped corn by melting 2 tablespoons of butter in sauce pan over medium low heat.
- Once melted add in the flour and stir for 1-2 minutes to develop a rue.
- Add in ½ cup of half and half and combine for 1-2 minutes. Add in pepper.
- Add frozen corn and cook until corn has warmed up, 5 minutes. It should develop a creamy consistency. Once heated remove from heat and allow it to cool.
- Meanwhile crack the eggs into a large bowl and whisk to scramble the eggs. Whisk in the rest of half and half for a minute.
- To the egg mixture add ham, cooled potatoes, diced onion, cheese, salt and stir to combine. Then add corn mixture. Gently fold in cracker crumbs
- Pour mixture into oven safe 10-inch skillet and bake for 30 minutes until eggs are set.
- Cut into 8 pieces and top with some additional cracker crumbs and serve.
- Per serving
- Energy: 242 kcal / 1012 kJ
- Fat: 15.1 g
- Protein: 14.25 g
- Carbs: 13.86 g
