Disclaimer: This is not a sponsored post.
We LOVE Chop Chop magazine and it has been an amazing resource to keep my boys busy and interested in helping create some of our family meals. There are some yummy meal suggestions, food facts, crafts and recipes. As members of the FREE Chop Chop Cooking Club we receive the Kids Club Newsletter and Volume Four was all about eggs. My boys decided to use the basic frittata recipe and create a one-of-a-kind creation using some leftovers we had in the fridge and the outcome was DELICIOUS!
Kitchen Equipment: Cutting Board, Sharp knife, Measuring Spoons, Measuring Cups, 9-10 inch oven safe skillet, Metal Spatula or large spoon, Large Bowl, Whisk or fork, Pot holders.
Ingredients:
- 1 Tablespoon olive oil/vegetable oil
- 1 onion peeled and chopped
- 1/2 red pepper diced
- 1/2 green pepper diced
- 1/2 cup chopped broccoli
- 8 stalks asparagus, chopped
- 1/2 cup ham cubed
- 1/2 cup of leftover cooked potatoes or cooked rice or stale bread cubes
- 8 large eggs
- 1 teaspoon of salt
- 1/4 teaspoon black pepper
- 1 cup of chopped basil or parsley
- 1/2 cup of grated cheese.
Turn the oven on and set to 350 degrees. Put the skillet on the stove, turn to medium heat and add the oil. When the oil is hot, add the onion, red peppers, green peppers and asparagus and cook, stirring occasionally, until softened. Turn the heat down to low and add the ham and rice (or potatoes or bread), and cook until the vegetables are the tenderness that you like. Put the eggs, salt and pepper in the bowl and mix well with a whisk/fork, add the herbs, cheese mix well and pour the egg mixture into the skillet. Once the oven temperature has reached 350 degrees, carefully put the skillet in the oven. Bake until top is golden and the eggs are set about 25-30 minutes. (To see if the eggs are set jiggle the pan back and forth, You shouldn’t see the eggs moving in a liquidy way.
Remove the skillet from the oven, cut and serve warm!