Ham and Egg Frittata

Ham and Egg Frittata

2
CHERIEO1 0

"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."

Ingredients 40 m {{adjustedServings}} servings 268 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Beat eggs and milk in a bowl.
  2. 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.
  3. Pour egg mixture over vegetable mixture. Cook, without stirring, until eggs are slightly browned on the bottom.
  4. 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.
Tips & Tricks
Individual Baked Eggs

Use a muffin tin to make simple baked egg, bacon, and cheese "muffins."

Chef John's Summer Scrambled Eggs

Fresh basil, cherry tomatoes, and feta cheese make the perfect summer scramble.

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Reviews 2

  1. 2 Ratings

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Baking Nana
7/27/2013

The recipe has a lot of potential. I used a 10" ovenproof pan and used 4 eggs instead of 3. Still it was a little thin. This is supposed to be 4 servings but barely was enough for 3 servings. (2 adults and 1 child) As the submitter suggests it is a good way to use up odds and ends in the refrigerator. Peppers or green chilies would be an excellent addition. Also, if you have leftover cooked potatoes you could certainly use those. With a bit of tweaking this would make a fast weeknight dinner served with a large green salad to round out the meal.

traceyb
10/20/2014

This is a Sunday brunch staples at my house. I do two eggs per person I'm feeding. I stir in all ingredients except the cheese into the eggs. Then poor all in the pan. Mostly because I'm lazy. Then keep cooking on stovetop till eggs set up. Sprinkle on cheese and bake till cheese is melted in oven. Couldn't be easier.