recipelink.com Chat Room Recipe Swap - 2000-11-24
From: Kelly~WA

Ham and Potato Frittata

3 Tbsp butter or margarine, divided
1 lb. red potatoes, cooked and sliced
1-1/2 cups thinly sliced fresh mushrooms
1 cup thinly sliced onion
1 sweet red pepper, cut into thin strips
2 cups diced fully cooked ham
2 tsp minced fresh garlic
1 Tbsp olive oil
1/2 cup minced fresh parsley or basil
8 eggs
salt and pepper to taste
1-1/2 cups shredded cheddar or Swiss cheese

In a 10-inch cast iron or other ovenproof skillet,
melt 2 tablespoons butter.

Brown potatoes over medium-high heat. Remove
and set aside. In the same skillet, melt the remaining butter; saute mushrooms, onion, red pepper, ham and garlic over medium-high heat until vegetables are tender. Remove and set aside. Wipe skillet clean. Heat oil over medium-low. Add potatoes, ham/vegetable mixture, and parsley or basil.

In a bowl, beat eggs, salt and pepper. Pour into skillet; cover and cook for 10-15 minutes or until eggs are nearly set. Preheat broiler; place uncovered skillet 6 inches from the heat for 2 minutes or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges to serve. Yield: 6 servings.