HICKORY HAM AND POTATO FRITTATA
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
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
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.
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
POTATO AND HAM FRITTATA
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
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
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
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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5/5 (180)Total Time 35 minsServings 4Calories 500 per serving
- Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.
- Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham.
- Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12 to 14 minutes.
- Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to coat. Serve with the frittata.
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4.4/5 (9)Total Time 40 minsCategory BreakfastCalories 267 per serving
- In a cast iron, or oven proof skillet, heat the olive oil over medium heat. Add the potatoes and fry them in the hot oil until they begin to brown on one side. Flip them over and add the asparagus and continue cooking another 5 minutes. Add the ham and generously season with salt and pepper.
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- Cook the bacon in a large (12-inch) ovenproof skillet with high sides over medium low. Continue cooking, stirring occasionally, until the bacon is crisp and the fat has rendered, about 8 to 10 minutes (don’t rush it or the bacon will burn). With a slotted spoon, transfer the bacon to a paper-towel lined plate. Blot dry.
- To the skillet with the bacon drippings, add the potatoes. Cook for 8 to 10 minutes, until the potatoes are very tender and browned, stirring gently from time to time so that the potatoes cook evenly.
- Meanwhile, in a medium bowl, whisk together the eggs, Dijon, milk, salt, and pepper until well combined. Stir in the cheese.
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- Preheat the oven to 375 F. Add the oil to the skillet you will be finishing your Frittata in. Heat to medium and line the bottom of the pan with the potato rounds. Cook until brown and then turn. Lower the heat, place a lid on and cook until the potatoes are tender.
- In a separate pan, add the butter and melt. Add the mushrooms and cook until done as nd liquid has evaporate. Add the green onions and chopped ham and cook , stirring often, until the onions have softened and the ham is heated through.
- Beat the eggs in a separate bowl. Add a little cheese to the top of the potatoes, then add the ham, mushrooms and green onions. Pour the eggs over and cook, lifting the sides periodically allowing them to run under the cooked eggs. Continue until the eggs are set and add almost done.
- Top the Frittata with the remaining cheese and place in the oven for about 10 minutes until the top is set s and slightly puffed, the cheese has melted and the top is beginning to grown. If you want a more golden brown, place under the broiler for about a minute! Serve immediately. Enjoy!
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- Wash, peel, and slice the potatoes into thin, 1/8" thick slices. Heat the olive oil in a large oven-safe skillet over medium heat. Once the skillet is hot, add the potatoes and season with salt and pepper.
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- Heat the oil in an 8- to 10-inch skillet (I used cast iron skillet) until hot but not smoking. Add the potatoes and cook, covered, for about 10 minutes, stirring occasionally to brown on all sides. Add the chopped onion to the skillet, mix with potatoes and cook for 1-2 minutes. Add the diced ham on top.
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