Ingredients:
- 2 Tbsp olive oil
- 2 lbs. potatoes
- 1 bunch green onions
- 4.5 oz. 1/2 of a 9 oz. pkg deli ham
- salt & pepper to taste
- 8 large eggs
- 1/2 cup milk
- 1/4 cup grated parmesan cheese
Preparation:
- Wash, peel, and slice the potatoes into thin, 1/8" thick slices.
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Once the skillet is hot, add the potatoes and season with salt and pepper.
- Cook the potatoes for about 10 minutes, stirring only occasionally so that the bottom layer has a chance to brown.
- Preheat the oven to 400 degrees.
- While the potatoes are cooking, slice both the green and white ends of the green onions.
- Add the white ends to the skillet with the potatoes as they cook.
- Also roughly chop the deli ham and add it to the skillet as the potatoes cook.
- In a large bowl, whisk together the eggs, milk, and parmesan cheese.
- Once the mixture is fairly smooth, stir in the remainder of the sliced green onions (the green ends).
- Once the potatoes are tender, but not falling apart (about 10 minutes of cooking), pour the egg mixture into the skillet, making sure to cover all areas.
- Continue to cook the mixture in the skillet without stirring for 1-2 minutes, or until the edges are set.
- Transfer the skillet to the oven and continue cooking for about 20 minutes, or until the egg has puffed up and eggs are set (firm, but still moist).
- The center of the skillet will firm up last, so test the center for doneness.
- Allow the frittata to sit for five minutes before slicing and serving.
First Made:
2020-07-10
Yield:
8 servings
Calories:
295 calories per serving
