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Potato & Ham Frittata

Source: Fine Cooking - Issue No. 24
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Rating: 4   Reviews: 6 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serve 4
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
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
Part of These Recipe Collections Find Similar Recipes »
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 Potato Breakfasts
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Nutrition Facts per Serving
Yield:   Serve 4
Calories: 560
Fat. Total: 41g
Fiber: 2g
Carbohydrates, Total: 21g
Sodium: 362mg
% Cal. from Fat: 66%
Cholesterol: 532mg
Protein: 27g
Spotlight Recipe Review See all 6 reviews »

Rating: 3
by: Linda, TX Reviewed: 02/01/2011
Misleading and Needing More
No pan size nor cooking time noted left it to cook's imagination. Adding ham at the end ment that no ham flavored the dish...blah with just potatoes and onions. This recipe is not up to your standards. I think a simple revison of adding the ham while eggs are setting would take this so-so dish to a fantastic quick & tasty recipe. Like the picture and name indicate.
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