Potato & Ham Frittata
- Active Time 20m
- Total Time 20m
- 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
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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
560 calories; 41g total fat; 532mg cholesterol; 362mg sodium; 21g carbohydrates; 2g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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