Note: This serves 4, so make two if you have more guests.
1 tablespoon oil
3 medium potatoes
1 1/2 cups chopped ham
1/4 cup chopped parsley
1/2 tsp. Minced garlic
1/8 tsp. Each salt and pepper
6 large eggs, beaten
Peel potatoes, cut in half length wise and slice thin. Heat oil in medium
size nonstick skillet over medium heat. Add potatoes, cover and cook 12
minutes, stirring occasionally, until tender and browned. Stir in ham,
parsley, garlic, salt and pepper. Pour in eggs. Cook 5 minutes, tilting
skillet and lifting edges of frittata with a spatula so uncooked eggs can
run underneath. Heat broiler. If skillet handle is wood or plastic
double-wrap with foil to prevent scorching. Broil 4-5 inches from broiler or
heat source 3-4 minutes until eggs are set and top is golden.
Brunch ideas: Serve frittata with fresh fruit, or a fruit salad, French bread or rolls and a light dessert.
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