Eggs wrapped in ham, stuffed with more ham and broccoli and cheese. Toss the frittata in the air fryer and presto! Breakfast is served! The line starts behind me. Be sure and watch the video I made of this recipe. This recipe utilizes our 7-inch springform pan which you can find here. If you don’t have one it might work in any round baking dish. I honestly haven’t tried.

Ingredients

Eggs
Diced Ham
Deli Ham (Round Slices)
Shredded Cheddar Cheese
Steamed Broccoli
Green Onions
Dill Weed
Chives (Fresh or Dry)
Diced Tomato

Happy Accidents

I have been struggling for a while to come up with a recipe that uses our springform pan. Home Pressure Cooking sent me one ages ago and I haven’t used it yet. I’m just not very interested in baking or desserts (don’t hate me, please!)

I decided to try a frittata in the springform pan. I was concerned that the egg would leak out and I was right.

My first attempt left me with at least half of the egg cooked to the bottom of my air fryer. At this point, I almost gave up on the idea.

I thought I might wrap the bottom disk of the springform pan with plastic wrap to tighten the seal, but I have industrial stuff that is oven-safe. Not everyone has that or even knows what to look for in the store. Bad idea Eric, someone might get killed!

Then it occurred to me to line the bottom and sides of the pan with sliced ham.

It worked! Yes, the eggs still leaked a bit but nowhere near as bad as without the ham. I have searched the web and I haven’t found another frittata like this. I may have actually invented something new.

To be fair it didn’t come right out of the pan looking like that. There was a fair amount of egg that seeped through the ham and was cooked to the outside. I have some ideas to fix this but I feel like they just overcomplicate the recipe.

Here is what the frittata looked like originally.

I just used a spoon to scrape away the excess egg to get it pretty for the pictures. I highly recommend nibbling on that egg you scrape away, it might have been the best part of the dish. The egg cooked then absorbed a ton of hammy flavor. That’s what I call “The Chef’s Treat”. There is no way to serve it in a way that looks nice, so you get to nibble on it as you get ready to serve.

Make it Your Own

I feel like I mention this in most of my blogs. There is no reason to use the exact ingredients I did. You could use sliced turkey, or even salami to line the pan. Fill the inside with mushrooms, and bacon, or jalapenos, and chunks of tomato.

My job is to figure out how to make it work. I have often said that following a recipe is not cooking. Yes, you are preparing food. To me, cooking is a creative endeavor. It’s when you start tweaking a recipe to suit your own taste you truly begin cooking.

When you throw the recipe out entirely, and just riff on an Idea with no more than instinct, and experience… That’s when you start acting like a chef.

There is not much more to say on this. I hope you give it a try and let us know what ingredient combos you experiment with.

Till next time, happy cooking – Chef Eric