Potato and Vegetable Frittata

Submitted by McCarthy

"Taken from the 'net' - any vegetables can be used to make a frittata, it's also nice eaten cold, great way to use up 'left overs'"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 3

ingredients

• 4 eggs
• 29.58 ml butter
• 226.79 g potatoes, cooked and thinly sliced
• 42.52 g mixed mushrooms, sliced thinly
• 1 onion, peeled and finely chopped
• 1 sweet pepper, deseeded and cut into small pieces
• 2 medium tomatoes, sliced
• 177.44 ml cooked ham, sliced and diced
• 118.29 ml cheese, grated
• 1 garlic clove, crushed

directions

1. Melt one tablespoon of butter in frying pan and cook potatoes over medium heat until they begin to brown - remove from pan.
2. Melt remaining butter add vegetables and ham and cook on medium heat for about 8 minutes.
3. Break eggs and beat gently, season to taste.
4. Return potatoes to the pan, add garlic then pour over the eggs. Cook for 20 minutes at a medium heat.
5. Place frying pan under medium grill to cook top of frittata then sprinkle on cheese, return to grill and heat til cheese is melted.

Reviews

[Mustang Sally 54269]

We really enjoyed this recipe for breakfast. I microwaved the potato & sliced to brown up nicely. Next time I'd cut back the butter abit though. The fridge was abit bare of vegys so I had to sub a couple, for bell peppers I put chopped avocado & jalapenos, rather than fresh tomatoes I added some drained canned tomatoes. Into the eggs, I added a couple drops of hot sauce along with some cream cheese & milk that I needed to use up. Although I liked the avocado, I missed the bell peppers & will add next time, thanks for sharing your recipe.