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

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