By Sandy Kirby Quandt
This tasty one pan, gluten-free frittata dish is one I have made many a time. Never grow tired of it. You can serve it for breakfast, or dinner. Either way, it is delicious.
- 3 Tbs butter
- 1 pound red potatoes, peeled, cooked and sliced
- 1 cup thinly sliced onions
- 1 red pepper cut into thin strips
- 2 cups diced fully cooked ham
- 2 teaspoons minced garlic
- 1 Tbs olive oil
- 1/2 cup minced fresh parsley, or basil
- 8 eggs
- salt and pepper to taste
- 1 1/2 cups shredded cheddar, or Swiss cheese
In a 10-inch cast-iron, or other ovenproof skittle, melt 2 Tbs butter. Brown potatoes over medium high heat. Remove and set aside.
In the same skillet, melt the remaining butter. Saute onion, red pepper, ham and garlic over medium high heat until vegetables are tender. Remove and set aside.
Wipe skillet clean. Heat oil over medium low heat. Add potatoes, ham/vegetable mixture and spice.
In a bowl, beat eggs, salt and pepper. Pour into skillet. Cover and cook for 10-15 minutes, or until eggs are nearly set.
Preheat broiler. Place uncovered skillet 6 inches from the heat for 2 minutes, or until eggs are set.
Sprinkle with the cheese and broil until melted.
Cut into wedges to serve.
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