Tuesday, July 13, 2010

Presto Ham Fritata

A nice quick meal (great for summertime when you don't want to have the oven on for a long time)

You'll need:
8 eggs  (or 2 eggs per person)
1/2 cup water (or 1 Tbsp per egg)
6 slices ham
2 TBSP pesto
1 tomato

Whisk eggs with water salt and pepper

put Ham in skillet, spread the pesto over the ham.

Pour egg mixture over ham.

As it cooks, lift the cooked portion so the uncooked egg will cook.

Cook until almost done, then turn off the heat and cover it.

Let it set and then cut into wedges and serve.


Pesto Recipe

  • 2 cups fresh basil leaves, packed
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup Olive oil
  • 3 tablespoons pine nuts or walnuts
  • 3 garlic cloves, finely minced
Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.

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