Cheesy Ham And Potato Frittata Recipes

Steps:

• Cook and stir onions and peppers in large skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender.
• Add water, milk, Potatoes and Au Gratin Sauce Mix; stir until blended. Bring to boil, stirring frequently; cover. Simmer on medium-low heat 12 to 15 min. or until potatoes are tender, stirring occasionally. Remove from heat.
• Stir in VELVEETA Cheese Sauce, then ham. Add eggs; mix well. Cover; cook on low heat 15 min. or until knife inserted in center comes out clean. Remove from heat. Let stand 5 min. before serving.

Steps:

• In a 10-in. cast-iron or other ovenproof skillet, brown potatoes in 2 tablespoons butter over medium-high heat; remove and set aside., In the same skillet, saute the mushrooms, onion, red pepper and ham in remaining butter until vegetables are tender. Add garlic; cook 1 minute longer; drain. Remove and set aside. , In the same skillet, cook the potatoes, ham mixture and parsley in oil over medium-high heat. In a large bowl, beat the eggs, salt and pepper. Pour into skillet; cover and cook for 10-15 minutes or until eggs are nearly set. , Broil 5-6 in. from the heat for 2-3 minutes or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
• Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

Steps:

• Heat oil over medium heat in large nonstick ovenproof pan. Saute potato, ham and onion (not green onion yet) until potato is just tender.
• Meanwhile, whisk eggs, egg whites and baking powder until frothy and baking powder has dissolved. Add green onion to pan. Gently pour egg mixture into pan, covering the ham and veggie ingredients. Sprinkle cheese over top.
• Place pan, uncovered, in 375F preheated oven. Cook until egg has set, about 25 minutes.

Steps:

• Preheat oven to 350 degrees.
• Dry and lightly salt potatoes.
• In heavy skillet, heat 1/4 cup oil over medium heat.
• To skill add alternating layers of potatoes, shallots, green pepper and ham or Canadian Bacon.
• Cover skillet and cook on low for 10 minutes until tender (occasionally lift potatoes to prevent them from sticking).
• Remove from heat.
• Beat eggs with whisk until foamy.
• Add cayenne pepper and sun-dried tomatoes.
• Sprinkle cheese on vegetables.
• Spread the egg mixture evenly in the pan, lifting vegetables allowing egg mixture to run under and between potatoes.
• Cook on medium heat (shaking pan occasionally) until the eggs are set on the bottom and still slightly liquid on top.
• Cook in the oven until eggs are set, 8-10 minutes.
• Frittata can be served warm or at room temperature.

Steps:

• Position a rack about 8 inches from the broiler and preheat.
• Melt the butter in a medium non-stick skillet over medium heat. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet.
• Stir the onions, ham, herbs and cheese into the eggs.
• Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.
• Invert the frittata onto a large plate or platter. Cut into wedges and serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.
• Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.

Steps:

• Preheat broiler. In a bowl, whisk eggs, pepper and salt. Stir in 1 cup cheese and ham., In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add broccoli; cook and stir until tender. Reduce heat to low; pour in egg mixture. Cook, covered, 4-6 minutes or until nearly set. Sprinkle with remaining cheese., Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Steps:

• Set oven to 375 degrees (set oven rack to second-lowest position).
• Butter a 13 x 9-inch baking dish.
• Heat oil and butter in a skillet; add in frozen shredded potatoes, both onions, cayenne pepper (if using) 1 teaspoon seasoned salt and black pepper to taste; cook for about 8-10 minutes or until just very lightly browned.
• Add in ham and cook for 3 minutes more, mixing occasionally with a wooden spoon or spatula; transfer the mixture to the prepared baking dish.
• In a bowl whisk together the eggs with whipping cream, Italian seasoning and 1 teaspoon seasoned salt then pour the egg mixture into the baking dish; toss with the potatoes.
• Bake for 20-22 minutes.
• Remove from oven and sprinkle with about 2 cups grated cheddar cheese; return to oven uncovered for another 5-8 minutes until the cheese is melted and eggs are set.
• Cool for about 10 minutes before slicing.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Beat eggs and milk in a bowl.
• Melt butter in a large, oven-safe skillet over medium heat; cook and stir potatoes, ham, onion, and garlic in melted butter until potatoes are tender, about 15 minutes. Add water if vegetables become dry. Season with salt and pepper.
• Pour egg mixture over vegetable mixture. Cook, without stirring, until eggs are slightly browned on the bottom.
• Broil in the preheated oven until eggs are nearly set, about 5 minutes. Sprinkle Cheddar cheese over eggs and continue broiling until frittata is completely set and cheese is melted, about 5 minutes more.