Ham and Veggie Fritatta Recipe
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!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American
Keyword: Breakfast Skillet, easy breakfast recipe, easy dinner
Servings: 8
Calories: 256kcal
- 2 Tablespoons olive oil
- 2 Russet Potatoes peeled and diced
- 1 cup fresh mushrooms sliced
- 1 onion diced
- 12 eggs large
- 1 cup cooked ham diced
- 1 tomato diced
- 1 cup shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
Preheat oven to 400 degrees F.
In a large pan, saute potatoes, mushrooms, and onions 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 or baking dish with nonstick cooking spray and pour in egg and potato mixture.
Cook for 25-30 minutes or until eggs are set up.
Calories: 256kcal | Carbohydrates: 13g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 271mg | Sodium: 495mg | Potassium: 462mg | Fiber: 1g | Sugar: 2g | Vitamin A: 627IU | Vitamin C: 10mg | Calcium: 152mg | Iron: 2mg