Sunday, July 10, 2016

Onion, Ham, Jalapeno and Cheese Frittata

July 7th was exactly one year that I have been on my low carb, high fat lifestyle and I've lost and maintained a consistent weight loss of 23 pounds. I was aiming for 1 pound a week which would have been 52 pounds, but I have to be realistic and realize that sometimes life happens and for one reason or another you can't stick to the plan. Don't fret and beat yourself up, just get right back up on that horse and keep on trucking! I know that is mixing up a couple of different quotes, but you get what I mean, you're a smart bunch!

In the spirit of my one year anniversary on LC/HF, I decided to share a great Frittata recipe! Cause why wouldn't I? I mean just look at this deliciousness!

I also love sharing recipes on my blog because that way I can always find the instructions on how to make something because I'm pretty forgetful!

So you start by melting 2 tablespoons of unsalted butter in a non-stick, oven safe pan. I used my cast iron pan which I love, love, love, but next time I will make sure to use it on a lower heat level. Once the butter is melted I toss in my diced onion and about a 1/2 teaspoon of salt and cracked pepper to taste. I just love the smell of onion caramelizing in butter, it makes my heart happy!

I cooked the onions...oh about 4 minutes, then added my chopped ham and diced jalapenos. I would have preferred to use red bell peppers but I didn't have any so I improvised. It's all my training from watching episode upon episode of Chopped and Iron Chef! I stirred and cooked that for about 2 minutes. 

While that was going on, I cracked 8 eggs in a bowl, added a 1/4 cup of half & half, but you can use milk if you so desire. I added a 1/4 teaspoon of salt and pepper and a dash of paprika and whisked the eggs. Then mixed in 1 cup of grated cheddar and I mixed in a bit of mozzarella as I didn't have enough cheddar to make up a cup. (Again, my Food Network Chef Training) See the little red flakes of Paprika in there? Yummmmm! Gives everything a great smokiness!

Now was the time to marry the ham, onion, jalapenos with the eggs and cheese and I said my blessings over them and they all became one with the world and it was beautiful!

So you gently stir to try to get all the ingredients uniform so they aren't all just clumped together in one spot and then you kinda leave them alone, see how they get along, for about 5 minutes. During this time you heat up your over broiler and then you place the whole pan under the broiler and you add a little heat to this beautiful marriage and see if they still blend beautifully even when things get hot! And they do and they did and it was good!

Wanted to cut into this right away but I know that patience is a virtue and so I covered it with foil and let it sit for about 5 minutes then turned it over onto a plate and then turned it over again onto another plate cause I wanted the pretty top to be showing. Then I cut into it!

And it was good and my heart was happy, especially after I paired that slice with my favorite low carb beverage.

So I enter into another year of low carb/high fat and here's to hoping I can lose another 23 pounds in the coming year.

RECIPE:   4 to 6 servings

  • 2 tablespoons unsalted butter
  • 1 large onion, diced (about a cup)
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper
  • Dash of Paprika
  • 8 large eggs
  • 1/4 cup Half & Half (you can use milk instead
  • 1 cup diced ham
  • 1 or two jalapenos, seeds removed and diced
  • 1 cup grated cheddar cheese
Melt butter in a medium, non-stick, oven safe skillet. Add the onions and season with 1/2 teaspoon salt and cracked pepper to taste. Cook, stirring often for about 4 minutes until the onion gets soft, then add the diced jalapenos and ham stir and cook 2 or 3 more minutes.

Crack the 8 eggs in a bowl, add the half & half (milk) add 1/4 teaspoon salt, paprika and pepper again to taste and whisk and pour into the pan over the onions, ham and jalapenos. Stir to make sure the fillings are evenly distributed and cook, stirring gently a couple of times during the first minute of cooking, and then let the mixture cook undisturbed until the eggs are just beginning to set, about 5 minutes.

Transfer the skillet to the oven and broil 3 to 5 minutes until the eggs are just set. Remove from the oven, cover with foil and let sit for another 5 minutes, then invert onto a plate, then invert again. Cut into wedges and serve warm. 


  1. This looks so wonderfully delicious!!

    I wish you a wonderful start into the new week :)

  2. Happy Anniversary! Weght loss can solve quite a few issues, so a good diet deserves celebrating.

    Last month I put myself on a diet too. During the winter months I took on a lot of pounds. Like you, I'm aiming at 1 pound a week, four pounds a month. It seems realistic. My diet is based mainly on caloric values without ignoring the need for all 3 groups protein, carbs, and fats. I did it once, many years ago, and it was successful. Hope it won't disappoint me this time.

    Your frittata looks amazing. With the ingredients you put in, I believe it tastes heavenly.

  3. To Optimistic Existentialist - Thank you! I hope you have a great week as well. Seeing it now in the light of day it looks like a pizza! Had another slice this morning for breakfast, shared with my co-worker and we are both so happy we could slap our mama's!

  4. DUTA - Thank you! I am feeling much healthier, happier and lighter on my feet! It's hard carrying around an extra 23 pounds!

    I think 1 pound per week is very realistic. Sometimes when you set unattainable goals you are just setting yourself up for defeat! I wish you luck and I know you will be successful as I can't imagine you ever failing at anything!.

    I can't wait to try another Frittata with some spinach and bell pepper!

  5. Congratulations on your consistent move to great health! I love eating this way. I make fritattas ask the time, although with different ingredients. I frequently use salmon and mushrooms and onions and future or manchego cheese. I also stopped broiling and flipping and I instead baking so I may top with avocado slices. It takes longer to cook if baking, but not too much, usually enough time to clean up. Also I usually separate the eggs and whip the whites fluffy before mixing to make the fritattas light. But it is all good either way!

  6. Heidi, that sounds like a terrific idea. I will try that. This one was a little over done but someone that over cooked flavor was really good. I love the suggestion to whip the whites fluffy before mixing. Thanks for stopping by :)


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