Dairy-Free Tasso and Okra Frittata

Ingredients

• 8 large Eggs
• about 113 g Tasso ham (diced)
• 1 cup Okra (sliced)
• 1/2 medium Onion (diced)
• 1/2 medium Red bell pepper (diced)
• 2 cloves Garlic (minced)
• 1 teaspoon Cajun seasoning
• 2 tablespoons Olive oil
• 1/4 cup Dairy-free milk (unsweetened)
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Place an oven-safe 25.4 cm skillet over medium heat on your stovetop. Add the 2 tablespoons of olive oil to the skillet and let it heat for 1 minute. Then, add the about 113 g of diced tasso ham, 1 cup of sliced okra, 1/2 medium diced onion, and 1/2 medium diced red bell pepper to the skillet. Cook, stirring occasionally, for 8-10 minutes, until the vegetables have softened.
3. 3Stir in the 2 cloves of minced garlic and 1 teaspoon of Cajun seasoning. Continue to cook for 1 minute more, stirring constantly, until the garlic is fragrant.
4. 4In a large bowl, crack the 8 large eggs. Add the 1/4 cup of unsweetened dairy-free milk, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk these ingredients together vigorously until the egg mixture is well combined and slightly frothy.
5. 5Pour the whisked egg mixture evenly over the cooked vegetables and tasso ham in the skillet. Carefully transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the frittata is set in the center and the edges are lightly golden; you can check for doneness by gently shaking the pan, the center should not jiggle.
6. 6Carefully remove the skillet from the oven and place it on a heat-safe surface. Let the frittata cool slightly in the skillet for 5-10 minutes before slicing it into portions and serving. This cooling time helps the frittata set completely and makes it easier to slice cleanly.

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