Ham and Potato Frittata
Easy and delicious, this hearty ham and potato frittata is appreciated whenever I've served it...breakfast, lunch or dinner. Reheated or cold, the leftovers are also great! We—my husband, our 8-year-old daughter and I—live in a suburb. But our back windows look out at mountains, farms, horses and cows. —Katie Dreibelbis, State College, Pennsylvania
Ingredients
- 1 pound red potatoes, cooked and sliced
- 3 tablespoons butter, divided
- 1-1/2 cups thinly sliced fresh mushrooms
- 1 cup thinly sliced onion
- 1 sweet red pepper, cut into thin strips
- 2 cups diced fully cooked ham
- 2 teaspoons minced fresh garlic
- 1/2 cup minced fresh parsley or basil
- 1 tablespoon olive oil
- 8 large eggs
- Salt and pepper to taste
- 1-1/2 cups shredded cheddar or Swiss cheese
Directions
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1In a 10-in. cast-iron or other ovenproof skillet, brown potatoes in 2 tablespoons butter over medium-high heat; remove and set aside.
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2In the same skillet, saute the mushrooms, onion, red pepper and ham in remaining butter until vegetables are tender. Add garlic; cook 1 minute longer; drain. Remove and set aside.
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3In the same skillet, cook the potatoes, ham mixture and parsley in oil over medium-high heat. In a large bowl, beat the eggs, salt and pepper. Pour into skillet; cover and cook for 10-15 minutes or until eggs are nearly set.
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4Broil 5-6 in. from the heat for 2-3 minutes or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges.
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