Chef Michael Gattis



Makes 4 portions


  • 4 potatoes, peeled and cubed 

  • ½ onion, sliced 

  • 1 tbsp vegetable oil

  • 1 green pepper, sliced

  • 1 cup sliced mushrooms

  • ¾ cup cubed ham

  • 8 eggs, beaten

  • salt and pepper to taste

  • ¾ cup shredded cheddar cheese


  1. 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).

  2. In a cast iron skillet, heat oil over medium heat. Add onions, peppers, mushrooms, and cook slowly, stirring occasionally, until vegetables are soft.

  3. Stir in eggs, drained potatoes, ham, salt and pepper. Cook until eggs are firm on the bottom, about 5 minutes.

  4. Top frittata with shredded cheese and place in preheated oven until cheese is melted and eggs are completely firm, about 10 minutes.

  5. Cut into 4 wedges.


Any meat and vegetable leftovers can be diced and added to Frittata

Serve with side tossed salad