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.
Servings 8 servings
Calories 215kcal
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
Calories: 215kcal | Carbohydrates: 10g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 231mg | Sodium: 503mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 359IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg
