Leftover ham is awesome. It's wonderful.
Personally, I love it sandwiched in a leftover roll with other leftover Easter ingredients...
My husband, I'm sure would prefer it in some delicious ham salad.
When you're tired of sandwiches, try this Baked Denver Omelet.
Is it omelet or omelette? The recipe has it spelled "omelet," but "omelette" looks right to me...lol I suppose that's neither here nor there...I get sidetracked easily. :-)
ANYWAY, this was really yummy. It's pretty much just a frittata with bell pepper, onion, and ham, but it's delicious!
I added a little seasoned salt and mushroom to mine. I love how adaptable frittatas are, don't you? You can pretty much throw everything but the kitchen sink in them and they're going to be delicious and help you clear out your fridge!
This was a yummy dinner and a GREAT way to get rid of some ham I needed to use up. With Easter just around the corner, keep this one in mind!
2 tablespoons butter
1/2 onion, chopped
1/2 green bell pepper, chopped
1 cup chopped cooked ham
1/4 cup milk
1/2 cup shredded Cheddar cheese
salt and ground black pepper to taste
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
2. Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
3. Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
4. Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.