Ham and Potato Frittata
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.
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.
Notes
*You can take a shortcut and use Simply Potatoes, found in the dairy section of most food markets.