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Potato & Ham Frittata

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Source: Fine Cooking - Issue No. 24

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Serve 4

RECIPE INGREDIENTS

8 extra-large eggs

1 tablespoon Dijon mustard

2 tablespoons milk

Salt to taste

Freshly ground white pepper to taste

1 small onion, thinly sliced

4 small red-skinned potatoes, sliced 1/8 inch thick

3 tablespoons extra-virgin olive oil

1 cup diced ham

Potato & Ham Frittata Recipe at Cooking.com

DIRECTIONS

Whisk the eggs vigorously. Mix in the mustard, milk, salt, and pepper. Heat the oven to 400 degrees F.

In an ovenproof pan, thoroughly cook the onions and potatoes, in the olive oil. Turn the heat to medium high and pour the eggs into the pan.

Let the eggs set for several seconds. With a heatproof rubber spatula, gently stir the eggs, starting from the center. This stirring makes the frittata puff up more in the oven.

Lift the edges so that the eggs flow to the bottom. When the frittata is half-set, add the ham.

Transfer the pan to the heated oven. Cook for about 10 minutes (less if you like runny eggs), until puffed and golden.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serve 4

Calories:

560

Fat. Total:

41g

Fiber:

Carbohydrates, Total:

21g

Sodium:

362mg

% Cal. from Fat:

66%

Cholesterol:

532mg

Protein:

27g

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