![]() Season with a p inch of black pepper if desired. In a large mixing bowl, whisk together eggs, milk, mustard and shredded cheese.Then add the zucchini and corn to the pan and sauté for another 3-4 minutes or until zucchini begins to soften. Add remaining oil to the skillet, along with the onion and a pinch of salt and sauté until onion softens, about 3 minutes.Add 1 tsp oil and ham pieces and let cook until some of the ham browns, 4-5 minutes. Heat a large skillet over medium heat.The recipe makes a lot, so if you’re not feeding a crowd, you may want to halve the recipe. We had it for dinner along with a simple cucumber salad. This strata is a perfect make-ahead brunch item, or can be baked right away as a one-dish meal. But recently I added the ham to a Breakfast Strata and the result was awesome. We normally buy thin slices at the Whole Foods deli and eat it plain or in sandwiches and salads. Probably that it’s uncured, naturally smoked heirloom pork that’s been cooked with real seasonings like coriander, cinnamon and juniper berries. I’m not exactly sure what makes it so good. After tasting a piece, I called Lucy and Tyler into the kitchen and the three of us devoured the rest so fast, the quiche ended up ham-less. At holiday meals where ham is served, I’m usually more interested in the sides.īut last summer, I bought some sliced Fork in the Road Black Forest Ham to use in a quiche. I’ve never really thought twice about ham.Īt the deli counter, I always choose turkey.
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