Potato and Vegetable Frittata

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: 30 mins
• Serves: 3

Ingredients

• 4  eggs
• 2  tablespoons butter
• 8  ounces potatoes, cooked and thinly sliced
• 1 1⁄2 ounces  mixed mushrooms, sliced thinly
• 1  onion, peeled and finely chopped
• 1⁄2 sweet pepper, deseeded and cut into small pieces
• 2  medium tomatoes, sliced
• 3⁄4 cup cooked ham, sliced and diced
• 1⁄2 cup 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.