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Serve with corn muffins, split and griddled, or Cheddar Ranch Skillet Cornbread.
Pro tip: Rach says to double the frittata when feeding a crowd.
For the frittata, preheat oven to 400˚F.
Heat a 11-12-inch nonstick skillet over medium-high heat, add oil, 1 turn of the pan, then add sausage and brown and crumble, and transfer to paper-towel lined plate and drain. Wipe out pan and return to heat, reduce to medium. Add butter and melt, and when the butter foams, add red onion, jalapeno peppers and apples, then cover and stir occasionally for 5-6 minutes.
Whisk up eggs with cumin, coriander, chili, garlic, salt, pepper and parsley.
Add sausage back to pan, then pour eggs over the top and stir to combine and settle the ingredients. Top the eggs with cheese and transfer the pan to oven. Bake until puffed and golden at edges, about 15-18 minutes.
Let the frittata settle on wire rack 10 minutes, transfer to a board or cake platter to serve, and cut into wedges.
For the ham, preheat oven to 275˚F. Add a bit of water, about ½ cup, to baking dish with a wire rack, add the ham, cover with foil, and cook to heat through 1 hour and 15 minutes or 15 minutes per pound.
While ham heats through, combine coffee, mustard, sugar, and ground spices in small pot and heat over medium heat, stirring, to melt sugar into coffee, then remove from heat.
Remove ham from oven and raise heat to 425˚F. Pour the red eye glaze over top and place in oven 15 minutes.