Challah Bread Pudding Frittata
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
44
Sourness
46
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
In a medium bowl whisk together the eggs and half and half until frothy
2
Add the tarragon, some salt and pepper, and whisk together
3
Add the cubed challah and let it soak in the egg mixture for about 5 minutes
4
Meanwhile, melt 2 tablespoons butter in a small oven-proof skillet over medium-high heat
5
Add the ham, peppers and spring onions
6
Cook, stirring occasionally, until the ham is a bit browned, about 5 minutes
7
Stir in the remaining butter and spread the ham and vegetables out evenly in the pan
8
Pour in the challah-egg mixture and let cook for 2 to 3 minutes
9
Turn the heat to medium-low, cover, and cook until the frittata becomes light and fluffy, about 3 more minutes
10
Place the pan under the broiler until the top is browned, about 1 minute
11
Transfer the frittata to a plate and cut into wedges
12
Note: If you don't have a broiler, use a heat proof rubber spatula and carefully flip the frittata over, and cook for 1 minute
13
Or, melt a tablespoon of butter in a separate skillet until it sizzles
14
Pour the melted butter over the frittata and place the empty skillet over the frittata pan
15
Holding both handles, carefully flip the pans over, and cook the frittata on the other side for a minute