Ham and Potato Frittata

from ButterYum

makes 8 servings

Ingredients

• • 1 1/2 cups leftover ham, diced into 1/4-inch pieces

  • 1 1/2 cups red or white waxy potatoes, diced into 1/4-inch pieces

  • 1 small onion, diced

  • 6 large eggs, lightly beaten

  • 1/4 C milk

  • 1/2 tsp pepper

  • 1/4 tsp salt

  • 1 1/2 C grated Parmesan cheese

  • 1/4 C thinly sliced scallions

  • Garnish: sour cream, salsa, scallions, etc

Directions

• 1. Preheat oven to 350F.

  2. In a medium bowl, combine the eggs, milk, salt, pepper, parmesan cheese, and scallions; reserve for later.

  3. In an 8-inch oven-proof, non-stick saute pan, over medium heat, saute the diced ham in a little bacon fat or lightly flavored oil; remove from pan, drain excess fat, and reserve.

  4. Next saute the potato and onions in a couple tablespoons bacon fat; cover and cook for 12-15 minutes until tender and caramelized; stirring as needed to brown evenly and prevent burning.

  5. Add the cooked ham back pieces back to the pan and pour the egg mixture over the ham and potatoes.

  6. Reduce the heat to low and cook the Frittata for 15-20 minutes until the edges are done, then uncover and place the pan into the preheated 350F oven for another 10 minutes, or until the frittata is cooked through.

  7. Rest for 5-10 minutes before loosening the Frittata from the pan using a silicone spatula.

  8. Slowly slide it out of the pan and onto a serving tray.

  9. Garnish with salsa, sour cream, and sliced scallions.

adapted from a recipe by Lynn found at Happier than a Pig in Mud