Mushroom Potato Frittata with Ham Tuesday, October 23, 2007


1 8 oz pkg mushrooms, quartered
1/2 lb new red potatoes, cut into small pieces
1 TBSP olive oil
salt and pepper
8 oz ham, chopped
8 eggs
1/2 cup milk
1 TBSP mustard
1/4 tsp Tabasco sauce
1 cup shredded cheddar


Preheat oven to 400 deg. Toss mushrooms and potatoes with olive oil and dust with salt and coarse ground pepper. Spread on a baking sheet with sides and roast about 20 minutes or until they start to brown. Pour into a deep dish pie plate. Scatter ham over mushroom and potato mixture. In a medium bowl, whisk eggs, milk, mustard, hot sauce and a little salt and pepper. Stir in cheddar cheese. Pour over mushroom mixture and stir lightly to distribute. Reduce oven temperature to 375 deg and bake until fully puffed, browned and tests done. A thin knife inserted in the center of the frittata should come out clean. This will take 45 to 50 minutes.

If you wish to make this vegetarian, leave out ham and sprinkle a 10 oz pkg of frozen chopped broccoli which has been allowed to thaw. Proceed as above.

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