Tender bites of potatoes joined with bits of ham, slivers of savory red onion and sweet red peppers are gently baked into a fluffy cloud of eggs and a blend of three beautiful cheeses – ricotta, mascarpone and Gruyère.
My Mom would occasionally make breakfast for dinner, including everything from pancakes to eggs, and it was always a fun twist. In the egg category, quiche is a wonderful brunch dish that seamlessly crosses the meal boundaries. But if making a piecrust isn’t your thing or you’re just not up for the fuss, consider a frittata. Emily inspired the entry of frittatas into my world of meal prep. She frequently makes delectable versions, creating them on the fly with ingredients in her fridge.
And that’s the great thing about them. Whisk the eggs with your favorite cheese, meats and veggies. For this version I grabbed ham, potatoes, red bell peppers and a red onion. Then to whisk up with the eggs, I tossed in the creaminess of ricotta and mascarpone along with the nutty goodness of Gruyère.
For a shortcut, grab a bag of Simply Potatoes, the peeled and precut potatoes found in the dairy aisle of your favorite market. You won’t need the whole bag for this recipe but you can sauté the rest and serve alongside or keep them for later.
For simplicity, you can start and finish frittatas in an ovenproof 8” skillet or dress it up, transfer the eggs to a baking dish and finish cooking.
Whether it’s lunch, brunch or dinner – this one’s got you covered!
Ham and Potato Frittata
You can start and finish the frittata in an ovenproof 8” skillet or dress it up, transfer the eggs to a baking dish and finish cooking.
2 tablespoons butter
½ cup chopped red bell pepper
¼ cup thinly slice red onion
2 cups peeled and diced new potatoes*
1 cup sliced, diced cooked ham
6 extra-large eggs
⅓ cup ricotta cheese
¼ cup mascarpone cheese
½ cup shredded Gruyère
2 tablespoons chopped Italian parsley
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
*For a shortcut, use Simply Potatoes, found in the dairy section of most food markets.
Melt the butter in a large skillet over medium heat. Add the red bell pepper, onions and the potatoes. Cook until the vegetables are very tender and the potatoes are cooked through, about 5 to 7 minutes.
Stir in the ham and cook until warmed through, about 2 minutes.
In a large bowl, whisk together the eggs, ricotta cheese, mascarpone cheese, Gruyère, parsley, kosher salt and black pepper.
Fold in the cooked vegetables and pour into a 1-½ quart baking dish that has been sprayed with a cooking spray. Bake in a 375-degree oven for about 25 minutes, or until just set in the center. Let the frittata rest for about 5 minutes to set up before serving.
Serves 6.
Ham and Potato Frittata
Equipment
- 8" ovenproof skillet
- 1-1/2 quart baking dish, optional
Ingredients
- 2 tablespoons butter
- ½ cup chopped red bell pepper
- ¼ cup thinly slice red onion
- 2 cups peeled and diced new potatoes*
- 1 cup sliced and diced cooked ham
- 6 extra-large eggs
- ⅓ cup ricotta cheese
- ¼ cup mascarpone cheese
- ½ cup shredded Gruyère
- 2 tablespoons chopped Italian parsley
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 375-degrees.
- The frittata can be made from start to finish in an ovenproof 8” skillet or dress it up, transfer the eggs to a baking dish and finish cooking.
- Melt the butter in a large skillet over medium heat. Add the red bell pepper, onions and the potatoes. Cook until the vegetables are very tender and the potatoes are cooked through, about 5 to 7 minutes.
- Stir in the ham and cook until warmed through, about 2 minutes.
- In a large bowl, whisk together the eggs, ricotta cheese, mascarpone cheese, Gruyère, parsley, kosher salt and black pepper.
- Fold in the cooked vegetables and pour into a 1-½ quart baking dish that has been sprayed with a cooking spray.
- Bake in a 375-degree oven for about 25 minutes, or until just set in the center. Let the frittata rest for about 5 minutes to set up before serving.
