Potato and Vegetable Frittata
- Ready In:
- 30mins
- Ingredients:
- 10
- 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
- Melt one tablespoon of butter in frying pan and cook potatoes over medium heat until they begin to brown - remove from pan.
- Melt remaining butter add vegetables and ham and cook on medium heat for about 8 minutes.
- Break eggs and beat gently, season to taste.
- Return potatoes to the pan, add garlic then pour over the eggs. Cook for 20 minutes at a medium heat.
- Place frying pan under medium grill to cook top of frittata then sprinkle on cheese, return to grill and heat til cheese is melted.
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Reviews
-
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.