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Ham and Potato Frittata |
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Serves: 6
Print this Recipe
Katie Dreibelbis, State College, Pennsylvania
3 tablespoons butter or margarine, divided
1 pound red potatoes, cooked and sliced
2 cups diced fully cooked ham
1-1/2 cups thinly sliced fresh mushrooms
1 cup thinly sliced onions
1 sweet red bell pepper, cut into thin strips
2 teaspoons minced fresh garlic
1 tablespoon olive oil
1/2 cup minced fresh parsley or basil
8 eggs
Salt and pepper to taste
1-1/2 cups (6 ounces) shredded cheddar cheese or Swiss cheese
In a 10-in. cast-iron or other ovenproof skillet, melt 2 tablespoons butter. Brown potatoes over medium-high heat. Remove and set aside. In the same skillet, melt the remaining butter; sauté ham, mushrooms, onion, red pepper and garlic over medium-high heat until vegetables are tender. Remove and set aside. Wipe skillet clean. Heat oil over medium-low heat. Add potatoes, ham/vegetable mixture and parsley or basil. In a bowl, beat eggs, salt and pepper. Pour into skillet, cover and cook for 10-15 minutes or until eggs are nearly set. Preheat broiler; place uncovered skillet 6 in. from the heat for 2 minutes or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges to serve.
© Copyright Reiman Publications, 1993-1997
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