Frittata
Chef Michael Gattis
RECIPE NOTES
Makes 4 portions
INGREDIENTS
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4 potatoes, peeled and cubed
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½ onion, sliced
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1 tbsp vegetable oil
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1 green pepper, sliced
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1 cup sliced mushrooms
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¾ cup cubed ham
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8 eggs, beaten
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salt and pepper to taste
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¾ cup shredded cheddar cheese
DIRECTIONS
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Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 5 minutes. Drain and set aside to cool. Meanwhile, preheat oven to 350°F (175°C).
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In a cast iron skillet, heat oil over medium heat. Add onions, peppers, mushrooms, and cook slowly, stirring occasionally, until vegetables are soft.
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Stir in eggs, drained potatoes, ham, salt and pepper. Cook until eggs are firm on the bottom, about 5 minutes.
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Top frittata with shredded cheese and place in preheated oven until cheese is melted and eggs are completely firm, about 10 minutes.
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Cut into 4 wedges.
Any meat and vegetable leftovers can be diced and added to Frittata
Serve with side tossed salad