I have just a few weeks left of this pregnancy and one thing that always sounds good is breakfast food! I love this meal because it is hearty enough to have as a main dish for breakfast or dinner and is so easy to make. I also had some leftover ham from making our Honey Mustard Glazed Ham that worked perfectly for this recipe!
Elyse
Serves: 8
Ham and Veggie Frittata Recipe
10 minPrep Time
30 minCook Time
40 minTotal Time
Save RecipeIngredients
- 2 Tablespoons olive oil
- 2 large russet potatoes (peeled and diced)
- 1 cup sliced mushrooms
- 1 onion (diced)
- 12 large eggs
- 1 cup diced cooked ham
- 1 tomato (diced)
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 400 degrees F.
- In a large pan, saute potatoes, mushrooms, and onions in olive oil over medium heat for 15 minutes or until potatoes are soft and cooked through.
- In a large mixing bowl, whisk together eggs.
- Add ham, tomato, cheese, salt and pepper.
- Add cooked potato mixture to egg mixture and mix until combined.
- Spray a large skillet or baking dish with nonstick cooking spray and pour in egg and potato mixture.
- Cook for 25-30 minutes or until eggs are set up.
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