Monte Cristo Frittata, Grilled Pineapple Spears With Crystallized Ginger And Pumpernickel Bread With Honey-Rosemary Ricotta
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
64
Sourness
48
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
12 large
Egg1 cup
Milk1
Salt2 tbsps
Butter1 medium
Yellow Onion (peeled and grated)2 cups
Ricotta Cheese3 tbsps
HoneyDirections:
1
Heat oven to 375 degrees F
2
Heat 2 tablespoons oil in a 10-inch nonstick skillet over medium to medium-high heat
3
Add the ham and turkey and cook 3 to 4 minutes, add scallions and cook 1 to 2 minutes more
4
Beat eggs with milk or half-and-half, hot sauce, salt and pepper
5
Pour over the meats and scallions and cook the eggs a few minutes, lifting to settle
6
Transfer to oven
7
While turkey and ham are heating through, heat a second nonstick skillet with 1 tablespoon oil and 2 tablespoons butter over medium heat
8
Add potatoes and grated onion and cook 7 to 8 minutes
9
Season the hash browns with salt and pepper
10
Turn and press the potatoes down to brown and crisp
11
Grate Emmentaler cheese
12
Remove frittata from oven after 5 to 6 minutes, once eggs have set on top but are still a bit soft at the center
13
Cover the frittata with cheese and bake 5 to 6 minutes more until golden on top
14
Let stand a few minutes before cutting in wedges to serve
15
Preheat grill to medium-high heat
16
Once preheated, place pineapple spears on the grill and mark on all sides
17
Remove and garnish with crystallized ginger
18
Switch broiler on and lightly toast bread on each side
19
Stir ricotta with lots of coarse black pepper, rosemary and honey
20
Top the toast with heavy dollops of ricotta to pass at table
21
Serve wedges of frittata with potatoes and pineapple spears alongside