Over the holiday break we ate a nice breakfast just about every morning. It is still considered breakfast even if we didn’t eat most days until about noon, isn’t it? I can’t help it that my kids are night owls. I usually turn into a pumpkin about 10, but they were just getting started! They must get that from their dad. There were a lot of nice quiet mornings that were very enjoyable for me. We also enjoyed having my hubby Dan home for most of the break on vacation as he is our chief breakfast chef. This frittata he whipped up was a favorite over the break.
- 2 tablespoons olive oil
- 4 ounces prosciutto or ham, diced small
- 3 potatoes (about 1 pound), diced into ½" cubes
- 12 eggs
- 2 tablespoons cream or milk
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 1 cup (4 ounces) Gruyere cheese
- 2 green onions, sliced for garnish
- Preheat your oven to 400 degrees. In a large oven proof skillet heat the olive oil over medium high heat. Add the potatoes and sauté for 10 minutes, add the prosciutto and continue cooking for 4-5 more minutes. Drain any excess oil if necessary. Take the skillet off of the heat and stir the potatoes and prosciutto until they are evenly distributed throughout the pan.
- In a medium bowl, whisk the eggs, cream or milk, kosher salt and pepper. Sprinkle the Gruyere cheese on top of the potato mixture in the skillet. Carefully pour the egg mixture over the top.
- Bake for 10-15 minutes or until the eggs are set. Garnish with the sliced green onions.
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