Name: Potato, Ham and Tomato Frittata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 -2 Tablespoon extra virgin olive oil; 1 medium onion (chopped); 2 medium baking potatoes (peeled and thinly sliced (about 2 1/2 cups)); 1 cup diced ham; 1 tomato (about 8 ounces, cut into thin slices); 6 large eggs (preferably organic); 1/4 cup coarsely chopped fresh chives; salt and freshly ground black pepper (to taste)

Potato, Ham and Tomato Frittata

By Neli Howard

5 from 14 votes

Updated Feb 06, 2019

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Today, I’ m sharing with you another healthy filling breakfast recipe – potato, ham and tomato frittata. Happy 4th of July to all my American readers! Hope your weekend is enjoyable, safe and relaxing! While this breakfast may be enough to feed 7-8 people, it doesn’t take very long to make. It comes together in about 15 minutes. I love to make frittatas when I know that I have a busy Saturday ahead of me and they keep me full until lunch. The tomatoes in our garden are finally ripening and I have been trying to use them in almost every meal. And of course, I had to add some to our frittata as well. 🙂 It turned out great! I love the flavor of homegrown tomatoes – so flavorful, sweet, and juicy. It really can’t be compared to any store bought tomatoes. We also planted a second crop of tomatoes last week, so we are hoping to have tomatoes all summer. 🙂 Potato Ham Tomato Frittata | www.deliciousmeetshealthy.com Back to this delicious potato, ham and tomato frittata. The thinly sliced potatoes serve as a thin crust at the bottom of the frittata. They are topped with ham and thin slices of tomatoes. And the eggs serve as a binder between the potatoes and the tomatoes & ham. Frittatas are so good and filling, sometimes I even eat them for lunch. Potato Ham Tomato Frittata | www.deliciousmeetshealthy.com

How To Make Potato Ham and Tomato Frittata

What you need:

1 -2 Tbsp olive oil 1 medium onion, chopped 2 medium baking potatoes, peeled and thinly sliced (about 2 1/2 cups) 1 cup diced cooked ham 1 tomato (about 8 ounces), cut into thin slices 6 large eggs, preferably organic 1/4 cup coarsely chopped fresh green onion (or chives) salt and freshly ground black pepper, to taste

Preparation

Heat the oil in an 8- to 10-inch skillet (I used cast iron skillet) until hot but not smoking. Add the potatoes and cook, covered, for about 10 minutes, stirring occasionally to brown on all sides. Add the chopped onion to the skillet, mix with potatoes and cook for 1-2 minutes. Add the diced ham on top. Preheat the broiler. Meanwhile, break the eggs into a bowl. Add the green onions, salt, and pepper and mix with a fork. Add the egg mixture to the skillet and stir gently with a fork for about 1 minute so the eggs flow between the potatoes. Add tomato slices to the skillet, arranging them so they cover most of the frittata. Cover and cook for 1 minute. Slide the skillet under the broiler, 3 to 4 inches from the heat, and cook for about 3 minutes, until the eggs are set. Slide onto a plate, cut into wedges, and serve.

Potato Ham Tomato Frittata | www.deliciousmeetshealthy.com

5 from 14 votes

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Potato, Ham and Tomato Frittata

By: Neli Howard

Easy Potato, Ham and Tomato Frittata - Ready in minutes and healthy! Perfect for any meal!! Great for using up odds-and-ends veggies, too! Great for brunch!

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

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Ingredients

▢ 1 -2 Tablespoon extra virgin olive oil
▢ 1 medium onion, chopped
▢ 2 medium baking potatoes, peeled and thinly sliced (about 2 1/2 cups)
▢ 1 cup diced ham
▢ 1 tomato, about 8 ounces, cut into thin slices
▢ 6 large eggs, preferably organic
▢ ¼ cup coarsely chopped fresh chives
▢ salt and freshly ground black pepper, to taste

Instructions

Heat the oil in an 8- to 10-inch skillet (I used cast iron skillet) until hot but not smoking. Add the potatoes and cook, covered, for about 10 minutes, stirring occasionally to brown on all sides. Add the chopped onion to the skillet, mix with potatoes and cook for 1-2 minutes. Add the diced ham on top.
Preheat the broiler. Meanwhile, break the eggs into a bowl. Add the chives, salt, and pepper and mix with a fork. Add the egg mixture to the skillet and stir gently with a fork for about 1 minute so the eggs flow between the potatoes. Add the tomato slices to the skillet, arranging them so they cover most of the frittata. Cover and cook for 1 minute.
Slide the skillet under the broiler, 3 to 4 inches from the heat, and cook for about 3 minutes, until the eggs are set.
Slide onto a plate, cut into wedges, and serve.

Nutrition

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

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Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.