We buy a big ham twice a year without fail – for Christmas and for Easter. My husband could honestly eat a platter of ham and nothing else as a meal. For that matter, the kids probably could too. So needless to say, I always buy a ham that is a lot bigger than what I think we will actually need. And every time I end up with fewer leftovers than I had thought we’d have.
So far I’ve made two meals with our leftover ham. I have enough left for probably one more meal. Then I’ll use the remaining meat and the bone to make a big pot of soup. It would be nice if I had more ham to bag up and freeze for future meals, but I guess I should be happy with the leftovers I do have.
Tonight’s dinner was this Ham & Potato Frittata. It was a huge hit with everyone. Part of that might have been because it worked perfectly with ketchup and my family is ketchup lovers! (Seriously, I caught my son licking the ketchup cap and one of the girls eating her ketchup straight up.) Although I ate mine without any ketchup and I still thought it was very tasty. The crispy, cheesy texture was great too.
Ham & Potato Frittata
- 1 onion
- 1 green pepper
- 3 tbsp oil
- 3 potatoes
- Salt and pepper, to tas
- 2-3 cup cubed ham (from leftovers or packaged cubed ham)
- 2 cup shredded cheese
- 5 eggs
- 1 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cumin
- Dice onion and green pepper. Refrigerate until using.
- Heat oil in a large, oven-proof skillet. While oil heats, peel and dice the potatoes. Add the potatoes, onion and green pepper to the skillet. Season to taste with salt and pepper. Cook for 15 minutes, stirring frequently until the potatoes are tender and starting to brown. Refrigerate until using
- + 25-30 minutes bake time Layer ham and cheese on top of the potatoes. In a small bowl, whisk together the eggs, milk and remaining seasonings. Pour into the skillet. Place in the oven at 350 degrees and bake for 25-30 minutes, until set. Cut into wedges to serve.