How does one take advantage of leftovers of a CORNED BEEF AND CABBAGE dinner for a Sunday lunch/brunch. A natural is to make an egg dish. But not the traditional corned beef hash. Let’s go for a friatta. I love fritattas and have made a number of them. A couple of my favorite frittatas have been a Spinach Feta Frittata and a Vegetarian Frittata.
Corned Beef and Swiss Cheese Frittata
The frittata is so versatile. You can put so many different ingredients into it. I have made a number of Mexican versions as well. A frittata differs from an omelet because it is finished off in the oven. Cooking it in the oven gives it a very light, fluffy texture. The oven also makes for very even cooking. One of the unique features of this frittata besides charring the corned beef is adding rye bread. I had stuck some old rye bread in the freezer thinking of using it in a soufflé. I remembered I had it in the freezer and thought I would take the corned beef and Swiss cheese on rye bread to the extreme. I cooked the rye bread just like making croutons. Then, I added a little milk for the rye bread to soak up so the bread would not soak up all the raw eggs.
What is the origin of the frittata? The frittata derives from Italy and the word literally means fried. The word was used to describe eggs cooked in a skillet. It differs from its omelet cousin because ingredients are mixed in while the eggs are still raw. In an omelet, the ingredients and especially the cheese, is added after the eggs have set. I tend to borrow one idea from the omelet concept and that is topping the frittata with cheese. I mix cheese in the eggs while raw but love the love of the melted cheese on top of the frittata.
The cast of characters.
The corned beef, rye bread and milk added to the skillet.
The eggs and cheese added.
The Corned Beef and Swiss Cheese Frittata plated.
- 8 eggs
- Leftover corned beef (couple slices), rough cut
- 2 thick slices of rye bread
- 4 slices of Swiss cheese, broken into pieces
- 4 tablespoons milk
- salt and pepper to taste
- 2 tablespoons canola oil, divided
- Separate 4 of the yolks from whites.
- In a mixing bowl, combine the egg whites and four whole eggs. Beat well.
- Add 1 tablespoon oil to a skillet on medium high heat.
- Add in the corned beef and char on all sides. Remove from pan and set aside.
- Add in the rye bread and crisp on all sides.
- Add back in the corned beef and add in the milk.
- After the milk is absorbed, add in the second tablespoon of oil.
- Pour in the beaten eggs.
- Add the salt and pepper and 3 broken slices of the cheese.
- Cook for two minutes on stovetop.
- Place in a 350 degree oven and back for 15 minutes until it just sets.
- Remove from the oven and top with the remaining cheese.
- Place back in the oven and cook for 3 more minutes.
- Serve and enjoy.