BAKED SUNRISE FRITTATA1 1/2 cups potatoes, cut in 1/2" cubes
1 tablespoon cooking oil
1 1/2 cups finely chopped cooked ham -
3/4 cup shredded cheddar cheese -- 3 ounces
8 eggs (OR 16 oz refrigerated or frozen egg Product)
1/3 cup milk
4 ounces diced green chiles
2 green onions, thinly sliced (1/4 cup)
2 teaspoons fresh oregano, snipped (OR 1/2 teaspoon dried, crushed)
3 1/2 ounces roasted red peppers, cut into thin strips (1/2 of 7 ounce jar roasted red sweet peppers)
1 1/2 cups salsa
1/4 cup fresh cilantro, snipped
cilantro sprigs (optional, for garnish)
Preheat over to 350 degrees F.
Place the potatoes in a 10-inch oven-safe skillet. Cook potatoes in hot oil, uncovered, over medium heat for 5 minutes, stirring occasionally. Cover and cook 5 minutes more or till the potatoes are tender, stirring once. Remove from heat. Sprinkle ham and 1/2 cup of the cheddar cheese over the potatoes.
Stir together eggs, milk, chili peppers, green onion, oregano and 1/4 teaspoon salt in a large bowl. Pour over potato mixture in skillet. Arrange the roasted pepper strips spoke-fashion on top of frittata.
Bake, uncovered, in the preheated oven for 25 to 30 minutes or till center is just set and knife inserted into the center comes out clean. Sprinkle top of frittata with the remaining 1/4 cup cheddar cheese. Let stand for 5 minutes.
Meanwhile, stir together salsa and snipped cilantro in a small saucepan; heat through.
To serve, cut frittata into wedges. Serve with salsa mixture. If desired, garnish each serving with a sprig of cilantro
CAN MAKE AHEAD: Prepare frittata and chill in refrigerator. Next day when you bake it, add 10 to 15 more minutes.
Makes 8 servings
Source; Holiday Cooking magazine (
Better Homes and Gardens special interest publication)