Ham and potato frittata
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter or margarine -- |
| Divided | ||
| 1 | pounds | Red potatoes -- cooked and |
| Sliced | ||
| 1½ | cup | Fresh mushrooms -- thinly |
| Sliced | ||
| 1 | cup | Onion -- thinly sliced |
| 1 | each | Sweet red pepper -- cut in |
| Thin strips | ||
| 2 | cups | Fully cooked ham -- diced |
| 2 | teaspoons | Minced fresh garlic |
| 1 | tablespoon | Olive oil |
| ½ | cup | Minced fresh parsley -- or |
| Basil | ||
| 8 | eaches | Eggs |
| Salt and pepper to taste | ||
| 1½ | cup | Shredded cheddar -- 6 oz. |
| 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 Recipe By : Country Woman