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Potato & Ham Fritatta

Fritattas are delicious baked omelets of Italian origin. The variations are endless. This one, although not particularly Italian, is a favorite at the Inn. Cook this in an 8 inch non-stick, straight-sided oven-safe skillet. Serves 8.


12 eggs
1 c. diced cooked (smoked) ham
1 c. cooked hash-browned potatoes (frozen potatoes cooked according to the package work very well)
1 c. lightly pressed shredded Swiss cheese
1 bunch scallions, finely chopped (white and green parts)
Handful of chopped parsley (flat preferred), optional
1 tsp. rubbed sage (optional)
Freshly ground pepper to taste
Olive oil


Beat the eggs until well mixed. Add ¾ c. water and beat until well blended.

Stir in ham, potatoes, cheese, scallions, sage, and optional parsley. Add some freshly ground pepper to taste.

Heat the skillet over medium heat. Add the olive oil and continue to heat for a minute or so. You need enough oil to generously cover the bottom of the skillet. Stir the egg mixture and pour into the skillet. Quickly but gently distribute the ingredients evenly in the skillet.

Cook the frittata on the middle rack of a 350 degree oven for about 30-40 minutes, just until the center has firmed.

Place the skillet on a cooling rack for a few minutes. Then shake the pan gently to loosen the frittata.

Invert a plate (we use a large flat skillet cover) over the skillet and turn the frittata over onto the plate or cover. Invert a serving platter or plate on top of the frittata, and turn over again so that the top side is up. Cut into wedges and serve. Your favorite hot sauce goes very well with this frittata.