Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, ham, shallot & mushroom frittata. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! Using your fingers, spread the rub all over the ham and inside the crosshatch crevices. Add the diced ham and heat with the shallots until lightly browned. Spread the shallot / mushroom mixture over the crust.
Ham, Shallot & Mushroom Frittata is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Ham, Shallot & Mushroom Frittata is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook ham, shallot & mushroom frittata using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Ham, Shallot & Mushroom Frittata:
- Prepare 8-14 small new potatoes (about 400g)
- Prepare 40 g butter
- Prepare 3 banana shallots, chopped
- Take 3 cloves garlic, chopped
- Take 1 red chili with seeds, sliced
- Make ready 1 red pepper, deseeded and chopped
- Take 1 green pepper, deseeded and chopped
- Make ready 125 g chestnut mushrooms, sliced
- Prepare 6 eggs
- Take 150 ml milk
- Prepare Salt
- Get Ground black pepper
- Prepare 250 g cooked ham, diced
- Take 100 g hard cheese, finely grated. (I used Lincolnshire Poacher - a very strong-tasting cheese - on this occasion but Cheddar, Gruyère, Emmentaler or Parmesan go well)
Add the top section of the rolls and set aside. In a small saucepan, add butter, shallots, parsley, mustard and garlic and melt over MED heat until well combined. Stir well, then pour carefully over the top of the rolls in the baking dish. To make preparations easier at mealtime, boil the beans the day before, cool completely and drain well, then wrap in plastic and refrigerate.
Steps to make Ham, Shallot & Mushroom Frittata:
- Pre-heat the oven to Gas Mark 4 or electric equivalent (Circotherm 160C)
- Boil the potatoes until almost cooked, drain, slice fairly thickly and set aside.
- Use a very little of the butter to grease a deepish baking dish.
- Bring the butter to a medium-high heat in a frying pan and cook the shallots for 2 minutes, stirring only to avoid sticking. Then add the garlic, chili and peppers and cook for a further 2 minutes, stirring occasionally. Add the mushrooms and cook for another 3 minutes or until the shallots are cooked but not burnt, gently stirring occasionally.
- In a mixing bowl, beat the eggs and milk, then season and add the contents of the frying pan and mix together. Add the ham and cheese and gently but thoroughly mix it all.
- Lay the potato slices evenly to cover the base of the baking dish and pour over the egg mix all over, ensuring an even spread.
- Cook in the pre-heated oven for 40-45 minutes and serve piping hot onto warmed plates. A small side salad is a pleasant bonus.
Stir well, then pour carefully over the top of the rolls in the baking dish. To make preparations easier at mealtime, boil the beans the day before, cool completely and drain well, then wrap in plastic and refrigerate. Saute the shallots and add the beans and ham just before serving. In a medium bowl, whisk together eggs and cream. Parma ham, peppery leaves, shallot dressing on toasted sourdough.
So that’s going to wrap this up for this special food ham, shallot & mushroom frittata recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
