Monte Cristo Frittata, Grilled Pineapple Spears with Crystallized Ginger and Pumpernickel Bread with Honey-Rosemary Ricotta

Recipe courtesy Rachael Ray, 2007

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Picture of Monte Cristo Frittata, Grilled Pineapple Spears with Crystallized Ginger and Pumpernickel Bread with Honey-Rosemary Ricotta Recipe Photo: Monte Cristo Frittata, Grilled Pineapple Spears with Crystallized Ginger and Pumpernickel Bread with Honey-Rosemary Ricotta Recipe
Rated 4 stars out of 5
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  • Read 14 Reviews
Total Time:
35 min
Prep
15 min
Inactive
5 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 3 tablespoons extra-virgin olive oil, plus some for drizzling, divided
  • 1/2 pound ham steak, 1/2-inch thick, chopped
  • 1/2 pound sliced, thick-deli-cut or rotisserie turkey breast, chopped
  • 4 scallions, chopped, whites and greens
  • 12 large eggs
  • 1/4 cup milk or half-and-half
  • A few dashes hot sauce
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 4 cups frozen shredded hash brown potatoes
  • 1 medium yellow onion, peeled and grated
  • 1 (8-ounce) block Emmentaler Swiss cheese
  • 1 fresh pineapple, cut into spears
  • 4 to 5 pieces crystallized ginger, grated or very thinly sliced
  • 8 slices pumpernickel bread, with raisins if available
  • 2 cups ricotta cheese
  • 4 to 5 small or 2 to 3 large sprigs fresh rosemary, leaves finely chopped
  • 3 tablespoons honey

Directions

Heat oven to 375 degrees F.

Heat 2 tablespoons oil in a 10-inch nonstick skillet over medium to medium-high heat. Add the ham and turkey and cook 3 to 4 minutes, add scallions and cook 1 to 2 minutes more. Beat eggs with milk or half-and-half, hot sauce, salt and pepper. Pour over the meats and scallions and cook the eggs a few minutes, lifting to settle. Transfer to oven.

While turkey and ham are heating through, heat a second nonstick skillet with 1 tablespoon oil and 2 tablespoons butter over medium heat. Add potatoes and grated onion and cook 7 to 8 minutes. Season the hash browns with salt and pepper. Turn and press the potatoes down to brown and crisp.

Grate Emmentaler cheese.

Remove frittata from oven after 5 to 6 minutes, once eggs have set on top but are still a bit soft at the center. Cover the frittata with cheese and bake 5 to 6 minutes more until golden on top. Let stand a few minutes before cutting in wedges to serve.

Preheat grill to medium-high heat.

Once preheated, place pineapple spears on the grill and mark on all sides. Remove and garnish with crystallized ginger.

Switch broiler on and lightly toast bread on each side. Stir ricotta with lots of coarse black pepper, rosemary and honey. Top the toast with heavy dollops of ricotta to pass at table.

Serve wedges of frittata with potatoes and pineapple spears alongside.

Print Recipe

Wine Suggestion for This Recipe

Pinot Grigio

Pinot Grigio

Citrusy, light white wine

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Newest Ratings and Reviews

Read all 14 reviews

  • on June 18, 2010

    Flag

    Everything we good except the pumpernickel and the ricotta spread. Overall it was good. I wouldnt mind making this again.

    people found this review Helpful.
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  • on September 19, 2009

    Flag

    I made the frittata and hash browns and they were both awesome. The frittata cooked perfectly through and was great without the carbs. Made the potatos for the carb eaters and they loved them!

    people found this review Helpful.
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  • on March 03, 2009

    Flag

    It was very good. My 7 year old likes eggs but she doesn't really like ham or turkey. She loved this, we all did. We only had the frittata and hash brown potatoes. I used cheddar cheese, that is what I had in the frig. I used a large 14 in. skillet for my frittata and it did not take very long at all. I hope everyone at least tries this one.

    people found this review Helpful.
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