Corned Beef and Swiss Cheese Frittata
A play on the classic corned beef and Swiss cheese on rye sandwich made into a frittata.
Servings 4
Ingredients
- 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
Instructions
- 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.