Ham And Potato Frittata
3 tablespoons butter or margarine, divided
1 pound red potatoes, cooked and sliced
1 1/2 cups thinly sliced fresh mushrooms
1 cup thinly sliced onion
1 sweet red pepper, julienned
2 cups diced fully cooked ham
2 garlic cloves, minced
1 tablespoon olive or vegetable oil
1 cup minced fresh parsley or basil
8 eggs
Salt and pepper to taste
1 1/2 cups shredded Cheddar or Swiss cheese
In a 10 inch cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Brown potatoes; remove and set aside. In the same skillet, melt the remaining butter; saute mushrooms, onion, red pepper, ham and garlic over medium-high heat until vegetables are tender. Remove and set aside. Wipe skillet clean. Heat oil over medium-low heat. Add potatoes, ham/vegetable mixture and parsley. In a bowl, beat together eggs, salt and pepper. Pour into skillet; cover and cook for 10 to 15 minutes, or until eggs are nearly set. Preheat broiler; place uncovered skillet 6 inches from the heat for 2 minutes, or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges to serve.
Makes 6 servings.
