Breakfast Frittata Two Ways

I whip up this easy dish when we have Mike and Chris Fournet over after Mass on Sunday mornings, and just about every other Sunday morning. And sometimes for dinner on really busy week nights.
Veggie and Cheese

8-10 large eggs 1 10 oz. can Chunky Style Ro-Tel tomatoes
¼ cup buttermilk 6 oz. fontina cheese, cubed
¼ cup chopped fresh herbs (rosemary, thyme, basil, chives, whatever you’ve got)
seasoning to taste ½ cup ketchup
2 tblspns. unsalted butter 2 tspns. Louisiana hot sauce
2 tblspns. olive oil
1 lb. fresh or frozen asparagus spears, green beans, or broccoli (or any combination)

Preheat broiler. Whisk eggs, buttermilk, herbs and seasoning in a large bowl. Set aside. In a large ovenproof skillet with sides, heat the oil and butter over medium heat. Add vegetables and sauté until tender-crisp, about 3-4 minutes. Add Ro-Tel tomatoes and sauté another 3-4 minutes. Pour egg mixture over the vegetables and sprinkle with cheese. Cover and cook over medium-high heat about 5 minutes. Uncover and place skillet under the broiler and broil another 5 minutes or until golden brown and cooked through. Let stand for 5 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide onto a serving platter. Cut in wedges and serve. Mix ketchup and hot sauce and serve on the side for dipping

Potato and Prosciutto

8-10 large eggs 2-3 sm. potatoes, peeled and diced
¼ cup buttermilk 1 sm. onion, diced
¼ cup grated Parmesan cheese 2 cloves garlic, diced
4 oz. thinly sliced prosciutto, (or ham) coarsely chopped
seasoning to taste
¼ cup chopped fresh herbs (rosemary, thyme, basil, chives, whatever you’ve got)
2 tblspns. unsalted butter ½ cup ketchup
2 tblspns. olive oil 2 tspns. Louisiana hot sauce

Preheat broiler. Whisk eggs, buttermilk, cheese, herbs, prosciutto and seasoning in a large bowl. Set aside. In a large ovenproof skillet with sides, heat the oil and butter over medium heat. Add potatoes, onions and garlic and sauté over medium-high heat until potatoes are just tender, about 10 minutes. Pour egg mixture over the potatoes, cover and cook over medium-high heat about 10 minutes. Uncover and place skillet under the broiler and broil another 5-10 minutes or until golden brown and cooked through. Let stand for 5 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide onto a serving platter. Cut in wedges and serve. Serve with Hot Ketchup (see page ).

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