Ham and Veggie Frittata Recipe

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I have just a few weeks left of this pregnancy and one thing that always sounds good is breakfast food!  I love this meal because it is hearty enough to have as a main dish for breakfast or dinner and is so easy to make.  I also had some leftover ham from making our Honey Mustard Glazed Ham that worked perfectly for this recipe!

Ham-and-Veggie-Frittata-Recipe



Ham and Veggie Frittata Recipe:
(Serves 6-8)

Ingredients:
2 Tablespoons olive oil
2 large russet potatoes, peeled and  diced
1 cup sliced mushrooms
1 onion, diced
12 large eggs
1 cup diced cooked ham
1 tomato, diced
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper

Directions:
Preheat oven to 400 degrees F.  In a large pan, saute potatoes, onions and mushrooms in olive oil over medium heat for 15 minutes or until potatoes are soft and cooked through.  In a large mixing bowl, whisk  together eggs.  Add ham, tomato, cheese, salt and pepper.  Add cooked potato mixture to egg mixture and mix until combined.  Spray a large skillet with nonstick cooking spray and pour in egg and potato mixture.  Cook for 25-30 minutes or until eggs are set up.

Looking for more delicious breakfast recipes?
Here are a few of our favorite:
Breakfast Cupcakes
Easy Spinach Artichoke Omelette
Brunch Enchiladas
Eggs ala Goldenrod
Sausage Breakfast Casserole

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  1. Valerie | From Valerie's Kitchen says:

    I craved breakfast food at all times of the day AND night when I was pregnant. I still love it! This frittata would do the trick :)

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