HAM AND POTATO FRITTATA
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.
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 418 calories, Fat 27g fat (13g saturated fat), Cholesterol 353mg cholesterol, Sodium 917mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
LEEK, POTATO AND HAM FRITTATA WITH PARMIGIANO
Provided by Anne Burrell
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Coat a 12-inch nonstick saute pan with 3/4 cup oil, add the leeks to the pan, season with salt and bring to a medium heat. Cook until the leeks are starting to soften and are very aromatic, 5 to 6 minutes. Toss in the potatoes, season with a little more salt and the crushed red pepper, about 3 minutes. Add the ham and the remaining 1/4 cup of oil. Cook, stirring occasionally to be sure the potatoes do not stick to the bottom of the pan, until the potatoes start to soften, 15 to 18 minutes.
- Meanwhile, beat the eggs with about 2 tablespoons water to a smooth consistency in a bowl, then add a heavy pinch of salt and half the grated cheese and beat together until the eggs and cheese are a smooth, homogeneous mixture.
- Using a colander or mesh strainer, carefully strain out the excess olive oil from the potato-leek mixture and reserve. Return the potato-leek mixture to the pan and stir in the eggs. Cook over medium heat, stirring occasionally, until the eggs start to cook around the outside edges of the pan. Transfer the pan to the oven and bake until the eggs are cooked through, about 18 minutes.
- Remove the pan from the oven. Place a snug fitting lid or a baking sheet on the pan, then hold the handle of the lid, swing the pan and flip the frittata onto the pan lid. Commit to it! It's fun! Slide the frittata onto a plate. You can serve this hot or at room temperature.
- Toss the mixed greens with the red wine vinegar, 2 tablespoons of the reserved potato-leek oil and a pinch of salt in a bowl. Serve with slices of the frittata.
- You gotta break some eggs to make frittata!
GLUTEN-FREE HICKORY HAM AND POTATO FRITTATA
Using reduced-fat sharp Cheddar cheese allows you to use less and still get a nice cheesy flavor.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 10-inch nonstick skillet over high heat. Reduce heat to medium-high. Add ham; cook 2 to 3 minutes, stirring frequently, until lightly browned. Remove ham from skillet; cover to keep warm.
- To same skillet, place potatoes, onions, bell pepper and 1/2 cup of the milk. Heat to boiling. Reduce heat to medium; cover tightly and simmer 5 to 6 minutes or just until potatoes are tender.
- Meanwhile, in small bowl, mix eggs and egg whites, the remaining 1/4 cup milk, the salt and pepper until well blended. Stir ham and egg mixture into potato mixture. Reduce heat to medium-low; cover and cook without stirring for 10 minutes.
- Remove skillet from heat; remove cover (eggs will not appear completely cooked). Sprinkle cheese over top. Let stand 2 to 3 minutes or until egg mixture is set and cheese is melted. Cut into wedges to serve.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 15 mg, Fiber 3 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 7 g, TransFat 0 g
POTATO, HAM & CHEESE FRITTATA
Make and share this Potato, Ham & Cheese Frittata recipe from Food.com.
Provided by Galley Wench
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 323.8, Fat 18.8, SaturatedFat 4.3, Cholesterol 224.7, Sodium 327.6, Carbohydrate 26.5, Fiber 3, Sugar 2.3, Protein 12.6
HAM AND EGG FRITTATA
Great for breakfast, lunch, or dinner! Feel free to experiment with this original recipe by me. Yummy sauteed meat, potatoes, veggies, with eggs. Ingredient measures are approximate. I had to guess how much I used as I put things in as I went. Love an ingredient, ADD MORE! Don't like one much, ADD LESS! Very versatile recipe.
Provided by CHERIEO1
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 20.8 g, Cholesterol 172.5 mg, Fat 15.3 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 7.6 g, Sodium 366 mg, Sugar 2.1 g
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