Categories: Egg dishes

Ingredients

• 1 1/2 cups potatoes, cut in 1/2-inch cubes
• 1 Tbsp. cooking oil
• 1 1/2 cups finely chopped cooked ham (8 oz.)
• 1/4 cup shredded cheddar cheese (3 oz.)
• 2 8 oz. cartons refrigerated or frozen egg product, thawed or 8 slightly beaten eggs
• 1/3 cup milk
• 1 4 oz. can diced green chili peppers
• 1/4 cup finely chopped green onion
• 2 tsp. snipped fresh oregano or 1/2 tsp. dried oregano, crushed
• 1/4 tsp. salt
• 1/2 of a 7 oz. jar roasted red sweet peppers, cut into thin strips
• 1 1/2 cups salsa
• 1/4 cup snipped fresh cilantro
• sliced green onion (optional)
• Shredded Parmesan cheese (optional)

Directions

1. In a 10-incjh oven-safe skillet cook potatoes in hot oil, uncovered, over medium heat for 5 minutes, stirring occasionally. Cover and cook 5 minutes more or until tender, stirring once. Remove from heat.

2. Sprinkle ham and 1/2 cup of the cheddar cheese over the potatoes.

3. In a large mixing bowl stir together egg product or eggs, milk, chili peppers, chopped green onion, oregano, and salt. Pour into skillet.

4. Arrange the pepper strips spoke fashion on top of frittata. Bake, uncovered, in a 350 degree oven for 25 to 30 minutes or until center is just set and knife inserted comes out clean.

5. Sprinkle top with remaining 1/4 cup cheddar cheese. let stand for 5 minutes. Meanwhile, in a small saucepan stir salsa and cilantro together, heat through.

6. To serve, cut frittata into wedges; serve with salsa mixture and sprinkle with green onion and Parmesan cheese, if desired.

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