Ham and Potato Frittata Recipe

Ham and Potato Frittata Recipe
Ham and Potato Frittata Recipe photo by Taste of Home
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Ham and Potato Frittata Recipe

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Easy and delicious, this hearty dish's been 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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 3 tablespoons butter or margarine, divided
  • 1 pound red potatoes, cooked and sliced
  • 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 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 or Swiss cheese

Directions

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; saute mushrooms, onion, red pepper, ham and garlic over medium-high heat until vegetables are tender. Remove and set aside. Wipe skillet clean. Heat oil over medium-low. 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. Yield: 6 servings.
Originally published as Ham and Potato Frittata in Country Woman March/April 1994, p29

Nutritional Facts

1 piece: 418 calories, 27g fat (13g saturated fat), 353mg cholesterol, 917mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 25g protein.

  • 3 tablespoons butter or margarine, divided
  • 1 pound red potatoes, cooked and sliced
  • 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 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 or Swiss cheese
  1. 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; saute mushrooms, onion, red pepper, ham and garlic over medium-high heat until vegetables are tender. Remove and set aside. Wipe skillet clean. Heat oil over medium-low. 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. Yield: 6 servings.
Originally published as Ham and Potato Frittata in Country Woman March/April 1994, p29

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