3 Reviews

Used this as a basis for a frittata using up what I had in the house. It is an excellent recipe. I used cauliflower for my veggie, some leftover ham and cheddar cheese. I used 6 eggs, and it made 6 servings. Everyone thought it smelled wonderful while it was cooking. It is a perfect meal for me - easy prep, delicious and easy clean up! Thanks for sharing!

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Julie F January 04, 2012

I agree with SL -- very easy to make! And, my husband LOVED it, so it's a keeper. I used the hashbrowns that are already chopped up (I think it's called Country Style?) and about 3 slices of diced ham (lunch meat). I don't have a cast-iron pan (I know; it's terrible), so I just sauteed everything in a large skillet until all the veggies were tender. Poured in the egg mixture (seasoned with salt, pepper, garlic powder, and crushed red pepper flakes) and let that cook for a few minutes, stirring occasionally to let the egg cook up. Then, I poured it into a 9" pie plate and baked in the oven @ 350 for about 10 minutes (I would cook for less next time to keep it a bit softer), took it out, sprinkled with sharp cheddar, covered with a foil "tent" and let it sit 'til the cheese melted. Delish!

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unmistakable1 November 12, 2007

This was an easy supper for tonight. I just used ham and onion as the kids don't like mushrooms or peppers. I might add in a little jalapeno for some kick next time. :) Thanks for the great recipe!

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SweetsLady September 24, 2007
Shannon's Leftover Frittata