Chef Eddie Matney's breakfast frittata recipe

Here's a great way to use leftovers from  your holiday ham.  Chef Eddie, one of  Phoenix's best chefs, calls it a 'breakfast frittata', but it is delicous to eat for breakfast, lunch or dinner.

Recipe: Chef Eddie’s Breakfast Frittata

By Executive Chef Eddie Matney, Eddie’s House, Scottsdale, AZ

Prep Time: 10 Minutes

Serves: 4

• 1 cup Castle Wood Reserve Spiral Ham or your favorite brand, cubed
• 1 cup Broccoli, steamed
• ¼  cup Yellow Onion, diced
• ½ cup Grape Tomatoes, split
• 24 oz. Egg Beaters
• 1 loaf Artisan Fresh Baguette, sliced ½” thickness
• ½  cup Cheddar Cheese, shredded
• 1 tsp Olive Oil
• Salt and Pepper to taste 

1. Pre-heat oven to 350 degrees.
2. Spray Pam in 8” round cake pan and set aside.
3. Heat sauté pan then spray with Pam. Add broccoli, onions and tomatoes. Sauté until soft - approximately 3- 5 minutes.
4. Add egg beaters and scramble until soft. Then remove from heat.
5. Transfer eggs to baking pan and bake for 10 minutes.
6. After slicing baguette, toss in olive oil and place baguette on cookie sheet.
7. Sprinkle with cheese and bake at the same time as the frittata – approximately 10 minutes or until cheese is melted.

To see Chef Eddie's other recipes, see below.

Chef Eddie's Green Chile and Ham Stew

Chef Eddie's Breakfast Frittata

Chef Eddie's Moroccan Seared Halibut with Peach Fresca

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