Deviled Ham Frittata with Jalapeno and Scallion Relish

The Chopped Dinner Challenge this week was spiral ham. Turning leftover sliced ham into deviled ham adds a whole new level of flavor to a ham and cheese frittata. Chopped Basket Ingredient: spiral ham
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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Ingredients

1/2 cup vegetable oil

1 jalapeno, halved and thinly sliced

1 bunch scallions, thinly sliced (white and green parts)

2 teaspoons toasted sesame oil

Kosher salt

8 ounces spiral ham, roughly chopped (about 1 1/2 cups)

1/2 small red onion, roughly chopped (about 1/2 cup)

1/3 cup yellow mustard

10 large eggs

1/4 cup heavy cream

1 1/2 cups shredded sharp Cheddar

Green salad, for serving, optional

Directions

  1. Heat 1/3 cup of the vegetable oil in a 10-inch nonstick ovenproof saute pan over medium-high heat until it shimmers. Carefully add the jalapeno and scallions. Turn off the heat and stir to combine. Cook in the hot oil for 1 minute, stirring constantly. Stir in the sesame oil and season lightly with salt. Remove to a bowl and set aside until ready to serve. Wipe the pan clean.
  2. Heat the broiler with a rack set in the middle of the oven.
  3. Pulse the ham, onions and mustard in the bowl of a food processor until a chunky paste forms.
  4. Whisk the eggs and heavy cream in a mixing bowl.
  5. Heat the remaining vegetable oil in the same saute pan over medium-high heat. Add the pureed ham mixture and saute until the onions have softened and the mixture is lightly browned in parts, about 5 minutes, stirring occasionally. Reduce the heat to medium and wait 2 minutes in order for the pan to come down to temperature; continue stirring. Pour the beaten eggs over the ham, mix together and cook until the eggs start to set, about 2 minutes. Sprinkle with the cheese and continue to cook until the frittata is almost set but the top is still runny, 5 to 7 minutes.
  6. Place the frittata under the broiler and broil until the top is golden brown, 3 to 5 minutes. Let stand for 5 minutes. Using a rubber spatula, loosen the frittata from the pan and invert onto a plate. Cut into wedges and serve topped with the jalapeno and scallion relish. Serve alongside a lightly dressed green salad if desired.

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