Cheesy Ham and Potato Frittata. Perfect for any meal! Easy to make, healthy, and a perfect way to use up leftover veggies too. (gluten free!)
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Cheesy Ham and Potato Frittata

Yield: 6 servings
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
A healthy, satisfying cheesy baked potato frittata with ham. An easy, classic frittata recipe that's perfect for any meal and a great way to use leftovers.

Ingredients

  • 2 tablespoons extra virgin olive oil — divided
  • 1 cup chopped Yukon gold potato — (heaping) scrubbed, skin-on, approx. 1/2-inch diced (about 2 small potatoes)
  • 8 large eggs
  • 3 tablespoons milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon  kosher salt
  • 1/4 teaspoon black pepper
  • ounces cooked ham — cut into 1/2-inch dice
  • 1/3 cup shredded gruyere — swiss, cheddar, or other similar, melty cheese
  • 1 tablespoon chopped fresh chives

Instructions

  1. Place a rack in the center of your oven and preheat the oven to 350 degrees F.
  2. Heat 1 tablespoon olive oil in a large (12-inch) ovenproof skillet over medium low. Once the oil hot, add the potatoes, and 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. With a slotted spoon, remove the potatoes to a plate and set aside.
  3. Meanwhile, in a medium bowl, beat the eggs, Dijon, milk, salt, and pepper with a fork until well combined.
  4. Return the skillet to the heat over low and add the remaining 1 tablespoon olive oil. Once the oil is warm, pour in the egg mixture, then sprinkle the reserved potatoes, ham, cheese, and chives over the top. Bake for 18-24 minutes, just until the eggs are set (the cooking time may vary based on your skillet, so keep an eye on it). Slice and serve immediately.

Recipe Notes

Leftover potato frittata can be refrigerated for up to 2 days. Reheat gently in the microwave
Course: Breakfast
Cuisine: American
Keyword: Cheesy Ham and Potato Frittata, Easy Breakfast Recipe

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