With Easter dinner over you may be looking at the ham and wondering what to do with it. Ham is so versatile and it is a perfect item to use once the main meal is over. One of the favorite uses, at least in our family, is to make a frittata. A frittata is an Italian omelet and it is extremely easy to make. It is one of those items you can make with whatever you happen to have in your refrigerator. With grape tomatoes available, they were added to our dish to amp up the dish, but you do not have to use them if you do not want.
Frittatas are great for breakfast but are also perfect for lunch or dinner. Just serve with a salad to change a breakfast item to something more.
Serves 1 to 2
- 2 tsp Butter
- 1 cup Au gratin potatoes
- ¾ cup Diced ham
- ¼ cup Asparagus spears, cooked, optional
- 2 Eggs
- 1 tbsp Water
- ½ tsp Minced onions
- 2 tbsp Cheddar cheese
- Preheat oven to 350°.
- Melt butter in an 8” nonstick skillet over medium heat. Separate layers of au gratin potatoes and place in a single layer in skillet. Cook until potatoes sizzle and carefully turn over. Sprinkle on ham and asparagus, if using. If you happen to have some grape tomatoes or other items you enjoy, throw them on to the frittata. You cannot go wrong.
- Meanwhile beat eggs, water and minced onions until well blended.
- Pour egg mixture over potatoes. Let eggs set on the edges then gently push towards the center, letting uncooked eggs slide to the outer sides of the pan. Continue cooking until eggs are almost set.
- Sprinkle top of eggs with cheddar and bake until eggs are set. This may take 5 to 10 minutes. Remove from oven and let rest for about 2 minutes. Serve.
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