This Ham Cheese Potato Frittata make a filling breakfast, brunch or breakfast-for-dinner meal. Three popular ingredients make this big baked omelet a crowd-pleaser.

This Ham Cheese and Potato Frittata is great served with fresh fruit for breakfast or a green salad for brinner. Give life to leftovers by topping toast with a wedge of the frittata and a spoonful of salsa on top or make quesadillas with a garnish or salsa.

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Ham Cheese Potato Frittata

I love breakfast and brunch. I can eat a good breakfast and be good the rest of the day. I’ve been looking for a few easier breakfast and brunch recipes for the holiday. I kept coming back to frittatas over and over again.

Frittatas are hearty and cook quickly and this Ham Cheese and Potato Frittata is no exception. They’re also economical, well, since my mom gives me fresh eggs, I can make a frittata for pennies. Even without free eggs, it an inexpensive recipe to make. A frittata is also a good recipe to clean out your fridge. I chose to use brie cheese in this recipe simply because I had 3 ounces in the fridge that we needed to eat.

Ham Cheese Potato Frittata: Great for holidays and brunches

Try making this frittata for your next holiday brunch. You can put it together in minutes, which leaves you time to enjoy your guests. After all, that’s why we entertain, right?

A frittata is similar to an omelet, but much easier. There’s no babysitting the frittata and no flipping. I’m not a good flipper. I don’t do an omelet well.

My frittata is packed with ham and potatoes and topped with brie cheese. The cheese melts down into the eggs and potatoes making them extra creamy. Feel free to use any quick melting cheese such as Fontana or Havarti.

I topped my frittata with green onions and diced tomatoes as soon as it came out of the oven. This added a little freshness and crunch.

Still hungry?

Ham Cheese and Potato Frittata

Three popular ingredients make this big baked omelet a crowd-pleaser. This Ham Cheese and Potato Frittata make a filling breakfast, brunch or breakfast-for-dinner meal.

Author: Paula

5 from 6 votes

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 8 servings

Ingredients

2 cups hashbrown potatoes diced, thawed. I used the kind with onions and peppers.
1 cup ham diced
8 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup plain Greek yogurt you may use sour cream
2.5 ounce brie cheese cut into cubes
1 tablespoon vegetable oil.
chopped green onions for garnish

Instructions

Heat 9 inch saute pan or skillet on medium heat. This pan needs to be non-stick and oven-proof.
Heat oven to 375°F
Add oil to the pan, when hot add potatoes to the pan and cook until heated.
Add ham, salt and pepper, and heat.
In a bowl, whisk eggs with yogurt.
Pour egg mixture over potatoes and ham.
Reduce heat to low so the bottom doesn’t burn.
Stir, pulling eggs off the bottom until eggs begin to thicken slightly.
Place cheese on top of eggs and place pan in the oven to finish cooking.
Cook 8 to 10 minutes or until edges are crisp and center is set.
Eggs will continue to cook a few minutes after removing from the oven.
Serve straight from pan or invert onto a serving platter.

Notes

Most oven-proof pans will not have a plastic handle, but will be made completely of a medal. If you’re unsure if your pan is oven-safe, check the manufacturer. A cast-iron skillet is oven proof.
This frittata is great served with fresh fruit for breakfast or a green salad for brinner.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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6 Comments

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I’m with you…I’d eat this any time of day! This sounds and looks delicious. We will definitely be trying this soon. Thanks so much for linking it to the Weekend Potluck last week. Have a great day!
sunflowersupperclub.blogspot.com/2014/10/weekend-potluck-142.html