My favorite part of the weekend is the morning. Why? Because every weekend morning Walter and I cook breakfast together. It usually consists of Walter’s amazing home fried potatoes and some egg dish I whip up. Often it is accompanied with bacon. Last weekend was a bit different. I actually slept in to the late hour of half past 7! (For me, sadly, that is sleeping in). When I woke up I heard some chopping in the kitchen. Of course I was a bit intrigued as to what Walter was up to. When I walked in I saw some veggies, eggs and 4 ramekins on the counter. I asked what he was making. “Mini frittatas!” he smiled. My mind started thinking how tasty these were going to be and my eyes wondered over to the fresh ciabatta rolls sitting on the counter next to where he was chopping. “Are you making breakfast sandwiches with them?” I asked. Walter’s eyes pondered for a minute and he smiled, “Sure, I guess we can do that!”
I pointed out we had ham in the fridge (still from that same spiral ham we bought) as well as some cheese. It all of the sudden was a recipe in the making, fully collaborated between the both of us. While he finished the frittatas, I toasted the rolls and fried up the ham in a pan. When they were finished, not only did the kitchen smell amazing, but the mini frittatas looked beautiful; full of summer colors in a small dish. We assembled the sandwiches (and I had to take a moment to take some pictures) and then we devoured them. Two each! No need for Walter’s home fried potatoes today, these sandwiches were just enough to start our weekend off right! I hope you enjoy these as much as we did!
|4 slices of ham|
|¼ cup milk|
|½ red pepper, diced|
|¼ red onion, diced|
|½ cup Parmesan cheese|
|½ cup grated gouda cheese|
|¼ cup scallion, chopped|
|4 ciabatta rolls|
|salt and pepper to taste|
Preheat oven to 350º degrees
Wisk together eggs and milk in a medium bowl. Add red onion, pepper, Parmesan cheese, salt and pepper. Mix together.
Evenly distribute egg mixture between 4 – 4 ½” ramekins.
Place ramekins on a baking sheet and bake in oven for 15-18 minutes, or until center is no longer jiggly.
While eggs are cooking, fry ham in pan to lightly brown and warm.
Slice ciabatta rolls and lightly toast inside of bun.
Spread mayonnaise on each side of roll.
Add baked frittata to roll and top with ham, shredded Gouda and freshly chopped scallion.
- 4 slices of ham
- 4 eggs
- ¼ cup milk
- ½ red pepper, diced
- ¼ red onion, diced
- ½ cup Parmesan cheese
- ½ cup grated gouda cheese
- ¼ cup scallion, chopped
- 4 ciabatta rolls
- salt and pepper to taste
- Preheat oven to 350º degrees
- Wisk together eggs and milk in a medium bowl. Add red onion, pepper, Parmesan cheese, salt and pepper. Mix together.
- Evenly distribute egg mixture between 4 - 4 ½” ramekins.
- Place ramekins on a baking sheet and bake in oven for 15-18 minutes, or until center is no longer jiggly.
- While eggs are cooking, fry ham in pan to lightly brown and warm.
- Slice ciabatta rolls and lightly toast inside of bun.
- Spread mayonnaise on each side of roll.
- Add baked frittata to roll and top with ham, shredded Gouda and freshly chopped scallion.