Ham and Potato Frittata
List of Ingredients
4 ounces ham, diced (about 3/4 cup)
2 cups frozen hash brown potatoes or O'Brien potatoes, unthawed
6 eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup shredded Cheddar
cheese
Recipe
Spray a microwave-safe deep-dish-pie plate with nonstick spray.
Spread the ham and potatoes in the pie plate and microwave,
uncovered, 6 to 7 minutes. Mix the eggs, milk, salt and pepper in a
bowl. Spoon over the potatoes. Microwave, covered with plastic wrap,
for 3 minutes. Give pan 1/4 turn. Microwave, covered, for 3 to 4
minutes, or until the eggs begin to set.
Sprinkle with the cheese. Microwave, uncovered, for 1 minute, until
cheese melts. Let stand for 5 minutes before serving. Cut into wedges
and serve. Makes 6 servings.
Making a frittata is simpler than making an omelet, as no delicate
flipping or folding is involved. The ingredients are sauteed in a
skillet, then beaten eggs are poured on top and cooked slowly until
set. The final cooking is usually done in the oven.
Today's recipe is even easier, taking advantage of that microwave,
which is used more often for making popcorn or reheating leftovers
than it is for main-dish cooking.
Diced ham and frozen hash brown potatoes are placed in a
microwave-safe pie plate and are cooked for six minutes. Six eggs,
beaten with a little milk, are spooned over the top of the potatoes,
and the frittata goes back into the microwave for another five or six
minutes. Shredded cheese is then sprinkled on top, and the frittata
goes back into the microwave for another minute.
Microwave timing can be tricky. It seems no two microwaves cook
exactly the same. Keep an eye on your frittata during the last few
minutes of cooking. If the eggs begin to shrink up and pull away from
the sides of the pie pan, remove the dish or it will be overdone.
This ham-and-potato frittata makes a great, quick dinner or weekend
brunch with melon wedges and muffins. Add some spunk to your frittata
by using the frozen hash browns with onions and peppers, often
labeled O'Brien potatoes, or add a quarter cup of each to the
potatoes and ham during the first cooking period.
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