Free Recipe Hickory Ham and Potato Frittata
Recipe Type: E Recipes
Recipe Preparation: boil
Cooking Ingredients for Hickory Ham and Potato Frittata Recipe
3/4 c 97%-fat-free hickory-smoked
-ham (4oz); finely chopped
2 c Chopped red potatoes; (3/4
-lb)
1 c Chopped onion
1/2 c Chopped green bell pepper
3/4 c Skim milk
5 Eggs*
1/4 ts Salt
14 ts Pepper
2 oz Reduced-fat sharp Cheddar
-cheese; shredded
Hickory Ham and Potato Frittata Preparation
1. Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add ham; cook and stir over medium-high-heat for 2 to 3 minutes or until lightly browned. Remove from skillet; cover to keep warm. 2. Spray skillet again with cooking spray. Add potatoes, onions, bell pepper and 1/2 cup of the milk; mix well. Bring to a boil. Reduce heat to medium; cover tightly and simmer 5 to 6 minutes or just until potatoes are tender. 3. Meanwhile, in small bowl, combine eggs, remaining 1/4 cup milk, salt and pepper; beat well. 4. Stir ham and egg mixture into potato mixture. Reduce heat to medium-low; cover and cook without stirring for 10 minutes. 5. Remove skillet from heat; remove cover. (Eggs will not appear completely cooked.) Sprinkle with cheese; let stand 2 to 3 minutes or until eggs are set and cheese is melted. Cut into wedges. 4 servings *may use egg substitute (1/4 cup = 1 egg) Recipe by: Pillsbury Fast and Healthy Magazine Posted to MC-Recipe Digest by Susan <camyfan@abac.com> on Apr 21, 1998
Cooking Temperature:
Recipe Serves: 4
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