This hearty version of a frittata with ham, potatoes, roasted red peppers, and cheddar cheese is perfect for any time of the day and any time of year!
Spring is finally here and Easter is just around the corner. If your holiday is anything like ours, it’s not just the big holiday meal you have to think about, but also everything else you’re going to feed the family who comes to visit!
We love taking the leftovers from the big meal and making them into something new and interesting (did you catch these Turkey Cranberry Crostini we made with Thanksgiving leftovers?). So when the day after Easter comes around and you’re looking at all that leftover ham, whip up a ham and potato frittata!
Even though we usually think of egg dishes as being for breakfast or brunch, frittatas are really good for any time of day. Depending on what you put in them (the possibilities are endless) you can make them super hearty and this version chocked full of meat and potatoes is no exception!
In a small bowl, mix eggs, milk, and seasoning. Once well blended, add in some sliced roasted red peppers (you don’t have to get all fancy- the kind from the jar is fine), diced ham, and cheddar cheese.
Stir that up and set it aside. Then you get your cast iron skillet. Why cast iron? Because everything’s better in a cast iron skillet, that’s why.
Heat up the skillet and then add the butter and onions. After 3-5 minutes, add in the potatoes and cook them until they’re tender (but not too tender!).
Pour the egg mixture over the top, stir the whole thing once, and pop it straight in the oven! Everyone’s oven is different, so just keep an eye on it, shaking the skillet every few minutes until the egg in the middle isn’t jiggly anymore (scientific, right?) and you have a ham and potato frittata!
Ham and Potato Frittata
- Preheat oven to 400.
- Heat cast iron skillet over MH heat.
- Mix eggs, milk, salt, pepper, and cayenne in small bowl. Add roasted peppers, ham, and cheese and set aside.
- Add butter and onions to skillet. Cook 3-5 minutes or until onion begins to become translucent.
- Add potatoes to skillet and cook 10-15 minutes (stirring frequently), or until potatoes become tender.
- Pour egg mixture over top and stir once to coat potatoes well. Transfer to oven.
- Cook 12-18 minutes, or until middle is stable when skillet is shaken.