Smoked Frittata and Potatoes. Have you ever smoked eggs and potatoes? If you have not picked up on it yet, we love everything to do with your backyard including the food. In this post we celebrate breakfast with one of our favorites. This one has been captured from the fine folks at Traeger. Then enhanced with our own cast iron chunked potatoes.
Frittata’s should not be limited to breakfast only. They are fantastic any time of day. This one is packed with chunks of fresh asparagus, ham, chives and can certainly be tweaked to your palette.
While started on the stove top, we elevated the game by finishing in the smoker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Smoked Frittata and Potatoes
Step One – When ready to cook, start the smoker and set the temperature to 350F. Preheat, lid closed, for 10 to 15 minutes.
Step Two – In a medium-sized mixing bowl, combine the eggs, cream, and salt and pepper. Whisk to combine. Stir in the chives, if using. Stir in the cheese. Set aside.
- 8 Large Eggs
- 1/3 Cup Heavy Cream
- Salt & Pepper as desired
- 2 Tablespoons of chopped Chives
- 1/2 Cup grated Mozzarella Cheese
Step Three – Melt the butter in a large oven-proof skillet, preferably nonstick or well-seasoned cast iron, over medium heat on the stovetop. Saute the mushrooms, asparagus, and red bell pepper until tender, about 5 minutes. Stir in the ham.
- 2 Tablespoons Butter
- 1 Cup chopped Mushrooms
- 6 Fresh Asparagus Spears, sliced into 1″ sections
- 1/3 Cup Red Bell Pepper, diced
- 1/2 Cup diced/cubbed ham
Step Four – Distribute Distribute the ingredients evenly over the bottom of the skillet. Pour the egg mixture evenly over the vegetables and meat. Place the skillet on the grill grate and cook the frittata until it is firm in the center and lightly browned on the bottom, 15 to 20 minutes. Allow the frittata to cool for 5 minutes before slicing into wedges and serving.
Below are pics from our most recent outing…
This recipe is another crowd favorite and a perfect for entertaining on the deck.
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