What You Need:
6 large eggs (or 1 ½ cups egg white)
6 oz smoked ham, diced
1 large onion
1 medium Yukon gold potato
4 oz crumbled goat cheese
¼ tsp salt and pepper, divided (or to taste)
1 Tbs olive oil, plus 1 tsp (divided)
Medium sized oven safe skillet (10”)
What To Do:
Pierce your potato with a fork several times and cook in the microwave on high for about 8 minutes or until fork tender. Cook times may vary here as it depends on how large your potato is (mine was 11 oz). Set aside and allow to cool a bit while you work on the rest of the ingredients.
Thinly slice your onion while you heat 1Tbs oil in a medium skillet over medium high heat. Once hot, carefully add onion to the pan and reduce heat to medium low. Season the onions with 1/8 tsp salt and pepper.
Cook onions over medium low heat for 30 minutes, stirring often. When the onions have about 5 minutes to go, heat up your broiler.
While the onions cook, heat 1 tsp oil in a small skillet over medium high heat. Once hot, add the diced ham and reduce heat to medium. Cook the ham for about 8 minutes or until well browned, then set aside.
Next you’ll want to cut your potato up into bite sized chunks and set aside.
Season your eggs with 1/8 tsp salt and pepper and beat with a fork or whisk in a small bowl.
Combine potato, browned ham and caramelized onion in the skillet you used for the onions and gently mix so that all the ingredients are well distributed.
Pour your seasoned eggs evenly over the meat and vegetable mixture and top with cheese.
Allow the frittata to cook most of the way on the burner over medium low heat. This will take about 10 minutes. You’ll know it’s ready when the edges begin to look cooked, but the center is runny.
Transfer the frittata to the broiler to finish cooking. This will only take about 4 minutes, so don’t go far because you’ll want to watch it so the top doesn’t burn. Serve with hot sauce and a green salad.
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**Edited to add: here are the nutritional stats for 1/6 of the recipe.**