Ham And Potato Frittata Recipes

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HICKORY HAM AND POTATO FRITTATA



Hickory Ham and Potato Frittata image

Looking for a one-dish skillet dinner idea? Then check out this potatoes, veggies and 97%-fat-free hickory-smoked ham frittata recipe for a filling meal.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 9

3/4 cup finely chopped 97%-fat-free hickory-smoked ham (about 4 oz)
2 cups chopped red potatoes (3/4 lb)
2 medium onions, chopped (1 cup)
1/2 medium green bell pepper, chopped (1/2 cup)
3/4 cup fat-free (skim) milk
3 whole eggs plus 3 egg whites, lightly beaten, or 1 1/4 cups fat-free cholesterol-free egg product (from two 8-oz cartons)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)

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 220, Carbohydrate 22 g, Cholesterol 180 mg, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 7 g, TransFat 0 g

HAM AND POTATO FRITTATA



Ham and Potato Frittata image

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

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 pound red potatoes, cooked and sliced
3 tablespoons butter, divided
1-1/2 cups thinly sliced fresh mushrooms
1 cup thinly sliced onion
1 sweet red pepper, cut into thin strips
2 cups diced fully cooked ham
2 teaspoons minced fresh garlic
1/2 cup minced fresh parsley or basil
1 tablespoon olive oil
8 large eggs
Salt and pepper to taste
1-1/2 cups shredded cheddar or Swiss cheese

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.

POTATO, HAM & CHEESE FRITTATA



Potato, Ham & Cheese Frittata image

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

4 -5 medium size red potatoes, thinly sliced
6 large eggs
1/4 cup olive oil
2 shallots, thinly sliced
1 green pepper, seeded and thinly sliced
1/3 cup grated asiago cheese
salt
1/4 teaspoon cayenne pepper (to taste)
1/4 cup sun-dried tomato packed in oil, drained and diced
1/4 lb thinly sliced ham or 1/4 lb Canadian bacon

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

POTATO AND HAM FRITTATA



Potato and Ham Frittata image

This potato and ham frittata truly is an anytime meal. You can serve it in the mornings, for brunch, and even as lunch. You can even make it in advance the day before. We've also added some onion and asparagus, and we've served it with generous amounts of mozzarella and Cheddar. We do like them extra-cheesy!

Provided by Vlad Popa

Categories     Breakfast & brunch, Eggs & cheese, gluten-free, nut-free, salty

Time 45m

Yield 4

Number Of Ingredients 13

1 teaspoon vegetable oil
1 tablespoon butter
2 medium-sized potatoes, diced
1 onion, chopped
4 asparagus spears
7 ounces of ham, chopped
salt
pepper
8 eggs
1 cup mozzarella, shredded
½ cup milk
1 ounce butter, melted
½ cup cheddar, shredded

Steps:

  • Heat a skillet over medium heat and add the olive oil. Add the butter to the pan and melt it.
  • Add the diced potatoes, onion, and cook for 10 minutes.
  • Add the asparagus, ham, and season with salt and pepper. Stir, and cook for 3 more minutes.
  • Preheat the oven to 350 degrees F/175 degrees C.
  • Add the eggs in a large bowl and season with salt and pepper. Add half of the mozzarella and pour the milk. Whisk until smooth.
  • Grease the bottom of a baking tray with melted butter. Add the potato mixture inside.
  • Top it with the remaining mozzarella and pour the whisked eggs. Add the Cheddar on top.
  • Slide the tray into the oven and bake the frittata for 20 minutes.

Nutrition Facts : Calories 544 calories, Protein 36 grams, Fat 33 grams, Carbohydrate 26 grams

ONION, HAM, AND CHEESE FRITTATA



Onion, Ham, and Cheese Frittata image

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
1 large onion, sliced
3/4 teaspoon kosher salt
Freshly ground black pepper
8 large eggs
1/4 cup milk
1 cup diced ham
1 tablespoon chopped fresh herbs, like parsley, thyme, or dill
1 cup grated Swiss or cheddar cheese

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.

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