• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Hickory Ham and Potato Frittata

  • Recipe Submitted by on

Category: Eggs

 Ingredients List

  • 3/4 c 97%-fat-free hickory-smoked
  • -ham (4oz); finely chopped
  • 2 c Chopped red potatoes; (3/4
  • -lb)
  • 1 c Chopped onion
  • 1/2 c Chopped green bell pepper
  • 3/4 c Skim milk
  • 5 Eggs*
  • 1/4 ts Salt
  • 14 ts Pepper
  • 2 oz Reduced-fat sharp Cheddar
  • -cheese; shredded


1. Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over
high heat until hot. Add ham; cook and stir over medium-high-heat for 2 to
3 minutes or until lightly browned. Remove from skillet; cover to keep

2. Spray skillet again with cooking spray. Add potatoes, onions, bell
pepper and 1/2 cup of the milk; mix well. Bring to a boil. Reduce heat to
medium; cover tightly and simmer 5 to 6 minutes or just until potatoes are

3. Meanwhile, in small bowl, combine eggs, remaining 1/4 cup milk, salt and
pepper; beat well.

4. Stir ham and egg mixture into potato mixture. Reduce heat to medium-low;
cover and cook without stirring for 10 minutes.

5. Remove skillet from heat; remove cover. (Eggs will not appear completely
cooked.) Sprinkle with cheese; let stand 2 to 3 minutes or until eggs are
set and cheese is melted. Cut into wedges.

4 servings

*may use egg substitute (1/4 cup = 1 egg)

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