Potato-Veggie Frittata

This recipe is a bit of a twist on the whole breakfast for dinner idea.  I’m a huge fan of the frittata.  This is one of several frittata recipes my family enjoys.  Serve it with a side salad, and dinner is done!

Potato-Veggie Frittata
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 T vegetable oil
  • 1 small onion, peeled and chopped fine
  • 1 pound small new potatoes, cut into quarters and parboiled
  • 1/2 pound fresh asparagus, trimmed, cut into 1-inch pieces
  • 1/4 pound sliced fresh mushrooms (about 1-1/2 cups)
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 8 large eggs
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp dried rosemary
  • 1/4 pound sliced ham, chopped
  • 1/2 cup shredded mozzarella cheese
Instructions
  1. Heat oven to 375 degrees. In a 12-inch nonstick skillet with oven-proof handle (see NOTE), heat oil over medium-high heat. Add onion; saute 2 minutes. Add potatoes, asparagus, mushrooms, salt and pepper; cook, stirring occasionally, 10 minutes.
  2. In medium bowl, with whisk, lightly beat eggs, Parmesan cheese, and rosemary. Stir egg mixture and chopped ham into vegetables; cook 3 minutes. Place in heated oven; bake 10 minutes. (I find it needs a bit more time.) Sprinkle top with mozzarella cheese. Bake 5 minutes more until egg is set and cheese is melted.