Hickory Ham And Potato Frittata Recipes

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HICKORY HAM AND POTATO FRITTATA



Hickory Ham and Potato Frittata image

Looking for a one-dish skillet dinner idea? Then check out this potatoes, veggies and 97%-fat-free hickory-smoked ham frittata recipe for a filling meal.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 9

3/4 cup finely chopped 97%-fat-free hickory-smoked ham (about 4 oz)
2 cups chopped red potatoes (3/4 lb)
2 medium onions, chopped (1 cup)
1/2 medium green bell pepper, chopped (1/2 cup)
3/4 cup fat-free (skim) milk
3 whole eggs plus 3 egg whites, lightly beaten, or 1 1/4 cups fat-free cholesterol-free egg product (from two 8-oz cartons)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)

Steps:

  • Heat 10-inch nonstick skillet over high heat. Reduce heat to medium-high. Add ham; cook 2 to 3 minutes, stirring frequently, until lightly browned. Remove ham from skillet; cover to keep warm.
  • To same skillet, place potatoes, onions, bell pepper and 1/2 cup of the milk. Heat to boiling. Reduce heat to medium; cover tightly and simmer 5 to 6 minutes or just until potatoes are tender.
  • Meanwhile, in small bowl, mix eggs and egg whites, the remaining 1/4 cup milk, the salt and pepper until well blended. Stir ham and egg mixture into potato mixture. Reduce heat to medium-low; cover and cook without stirring for 10 minutes.
  • Remove skillet from heat; remove cover (eggs will not appear completely cooked). Sprinkle cheese over top. Let stand 2 to 3 minutes or until egg mixture is set and cheese is melted. Cut into wedges to serve.

Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 180 mg, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 7 g, TransFat 0 g

GLUTEN-FREE HICKORY HAM AND POTATO FRITTATA



Gluten-Free Hickory Ham and Potato Frittata image

Using reduced-fat sharp Cheddar cheese allows you to use less and still get a nice cheesy flavor.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 9

1/2 cup finely chopped 97%-fat-free hickory-smoked ham (about 4 oz)
2 cups chopped red potatoes (3/4 lb)
2 medium onions, chopped (1 cup)
1/2 medium green bell pepper, chopped (1/2 cup)
3/4 cup fat-free (skim) milk
1 1/4 cups fat-free cholesterol-free egg product or 3 whole eggs plus 3 egg whites, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)

Steps:

  • Heat 10-inch nonstick skillet over high heat. Reduce heat to medium-high. Add ham; cook 2 to 3 minutes, stirring frequently, until lightly browned. Remove ham from skillet; cover to keep warm.
  • To same skillet, place potatoes, onions, bell pepper and 1/2 cup of the milk. Heat to boiling. Reduce heat to medium; cover tightly and simmer 5 to 6 minutes or just until potatoes are tender.
  • Meanwhile, in small bowl, mix eggs and egg whites, the remaining 1/4 cup milk, the salt and pepper until well blended. Stir ham and egg mixture into potato mixture. Reduce heat to medium-low; cover and cook without stirring for 10 minutes.
  • Remove skillet from heat; remove cover (eggs will not appear completely cooked). Sprinkle cheese over top. Let stand 2 to 3 minutes or until egg mixture is set and cheese is melted. Cut into wedges to serve.

Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 15 mg, Fiber 3 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 7 g, TransFat 0 g

HAM AND POTATO FRITTATA



Ham and Potato Frittata image

Easy and delicious, this hearty dish's been appreciated whenever I've served it...breakfast, lunch or dinner. Reheated or cold, the leftovers are also great! We-my husband, our 8-year-old daughter and I-live in a suburb. But our back windows look out at mountains, farms, horses and cows.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 pound red potatoes, cooked and sliced
3 tablespoons butter, divided
1-1/2 cups thinly sliced fresh mushrooms
1 cup thinly sliced onion
1 sweet red pepper, cut into thin strips
2 cups diced fully cooked ham
2 teaspoons minced fresh garlic
1/2 cup minced fresh parsley or basil
1 tablespoon olive oil
8 large eggs
Salt and pepper to taste
1-1/2 cups shredded cheddar or Swiss cheese

Steps:

  • In a 10-in. cast-iron or other ovenproof skillet, brown potatoes in 2 tablespoons butter over medium-high heat; remove and set aside., In the same skillet, saute the mushrooms, onion, red pepper and ham in remaining butter until vegetables are tender. Add garlic; cook 1 minute longer; drain. Remove and set aside. , In the same skillet, cook the potatoes, ham mixture and parsley in oil over medium-high heat. In a large bowl, beat the eggs, salt and pepper. Pour into skillet; cover and cook for 10-15 minutes or until eggs are nearly set. , Broil 5-6 in. from the heat for 2-3 minutes or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges.

Nutrition Facts : Calories 418 calories, Fat 27g fat (13g saturated fat), Cholesterol 353mg cholesterol, Sodium 917mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

CHEESY HAM AND POTATO FRITTATA



Cheesy Ham and Potato Frittata image

Start your day off right with our Cheesy Ham and Potato Frittata. Our Cheesy Ham and Potato Frittata is so good, you may want to end your day with it too!

Provided by My Food and Family

Categories     Breakfast Eggs

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 small onion, chopped
1/2 cup chopped green peppers
1-3/4 cups water
1/2 cup milk
1 pkg. (4.7 oz.) au gratin potatoes
1 pouch (4 oz.) VELVEETA Cheese Sauce Original
1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
5 eggs, beaten

Steps:

  • Cook and stir onions and peppers in large skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender.
  • Add water, milk, Potatoes and Au Gratin Sauce Mix; stir until blended. Bring to boil, stirring frequently; cover. Simmer on medium-low heat 12 to 15 min. or until potatoes are tender, stirring occasionally. Remove from heat.
  • Stir in VELVEETA Cheese Sauce, then ham. Add eggs; mix well. Cover; cook on low heat 15 min. or until knife inserted in center comes out clean. Remove from heat. Let stand 5 min. before serving.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 180 mg, Sodium 1090 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 5 g, Protein 17 g

POTATO, HAM & CHEESE FRITTATA



Potato, Ham & Cheese Frittata image

Make and share this Potato, Ham & Cheese Frittata recipe from Food.com.

Provided by Galley Wench

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

4 -5 medium size red potatoes, thinly sliced
6 large eggs
1/4 cup olive oil
2 shallots, thinly sliced
1 green pepper, seeded and thinly sliced
1/3 cup grated asiago cheese
salt
1/4 teaspoon cayenne pepper (to taste)
1/4 cup sun-dried tomato packed in oil, drained and diced
1/4 lb thinly sliced ham or 1/4 lb Canadian bacon

Steps:

  • Preheat oven to 350 degrees.
  • Dry and lightly salt potatoes.
  • In heavy skillet, heat 1/4 cup oil over medium heat.
  • To skill add alternating layers of potatoes, shallots, green pepper and ham or Canadian Bacon.
  • Cover skillet and cook on low for 10 minutes until tender (occasionally lift potatoes to prevent them from sticking).
  • Remove from heat.
  • Beat eggs with whisk until foamy.
  • Add cayenne pepper and sun-dried tomatoes.
  • Sprinkle cheese on vegetables.
  • Spread the egg mixture evenly in the pan, lifting vegetables allowing egg mixture to run under and between potatoes.
  • Cook on medium heat (shaking pan occasionally) until the eggs are set on the bottom and still slightly liquid on top.
  • Cook in the oven until eggs are set, 8-10 minutes.
  • Frittata can be served warm or at room temperature.

Nutrition Facts : Calories 323.8, Fat 18.8, SaturatedFat 4.3, Cholesterol 224.7, Sodium 327.6, Carbohydrate 26.5, Fiber 3, Sugar 2.3, Protein 12.6

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