Hickory Ham Frittata

Breakfast | 0 comments


*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 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)


  • 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.


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