Holiday Brunch Frittata
We always have friends and neighbors over for dinner for the holidays and usually there’s a few who stay over. We try to always cook brunch like this frittata, which is really just a crustless quiche. Delicious using leftover smoked ham, but if you have leftover smoked turkey and/or veggies add them to the mix for more layers of flavors and make your main dish go further. For instance we used frozen O’Brien potatoes, but leftover stuffing/dressing works great instead. Plus, using your Louisiana Grill/ Smoker for your frittata you’re adding even more smoke flavor because you’ve already smoked your meat. A special thank you to Vivian from Drake Farms for the fresh, top quality Parmesan cheese we bought at the Murrieta Farmer’s Market.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Holiday Brunch Frittata
A Pellet Grill Recipe
Prep Time: 20 minutes
Cook Time: 50 minutes at 375 degrees (190c)
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Lumberjack Pecan
Ingredients: Holiday Brunch Frittata
- 6 Tablespoons butter, melted
- 5 cups shredded, frozen O’Brien potatoes
- 12 eggs
- 1 cup green onions or shallots, sliced
- 5 cups leftover ham, cubed
- 1/3 cup half & half
- ¾ lb. Swiss cheese, shredded
- 2 teaspoons Louisiana Grills Smoky Spicy Rub
- 1 teaspoon white pepper
- ½ cup fresh Parmesan/Reggiano cheese, grated
Holiday Brunch Frittata
A Pellet Grill Recipe
Directions: Holiday Brunch Frittata
In a 10-12” lightly greased cast iron skillet cook potatoes and onions in melted butter until lightly browned, about 10 minutes. Stir in ham and seasonings.
In large bowl beat the eggs and milk. Blend the eggs into the potato mixture.
Grill for 30 minutes at 375 degrees (190c). Then sprinkle with cheeses and continue cooking until browned and eggs are set, about 20 minutes.
Remove and let stand 10 minutes before serving.
In a Cast Iron Skillet Cook Potatoes and Onions
Stir in Ham and Seasonings
Holiday Brunch Frittata
A Pellet Grill Recipe
Stir in the Eggs
Holiday Brunch Frittata
A Pellet Grill Recipe
Lodge Cast Iron on the Louisiana Grill 
Add More Cheese
Lookin Good
Holiday Brunch Frittata
A Pellet Grill Recipe
Cooking Directions: Louisiana Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
So after the grill comes up to temp and burns clean turn it back down to 375 degrees (190c). Place everything directly onto the grill for Grill for 30 minutes at 375 degrees (190c). Then sprinkle with cheeses and continue cooking until browned and eggs are set, about 20 minutes.
I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Holiday Brunch Frittata
A Pellet Grill Recipe
Let’s Eat !!!
Holiday Brunch Frittata
A Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger wood pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lodge Cast Iron
www.lodgemfg.com
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com
Grill Grates
http://www.grillgrate.com/
Louisiana Wood Pellet Grills
877 303 3134
http://www.louisiana-grills.com/
