¾ cup Columbus Black Forest Ham, cubed
¾ cup Cheddar cheese, cubed
4 potatoes, peeled and cubed
½ yellow onion, sliced
1 Tbsp. vegetable oil
8 eggs, beaten
Salt and pepper to taste
Preheat oven to 350°F. Bring a large pot of salted water to boil. Add potatoes and cook until tender but still firm, about 5 minutes. Drain well and set aside to cool.
In a large cast iron skillet or otherovenproof pan, heat oil over medium low heat. Add onions and cook slowly, stirring occasionally, until onions are soft.
Stir in eggs, potatoes, ham, salt and pepper. Cook until eggs are firm on the bottom, about 5 minutes. Top frittata with shredded cheese and place in preheated oven until cheese is melted and eggs are completely firm, about 10 minutes.
Tip: Can also be served for lunch or dinner with a light side salad.
Prep time: 10 minutes
Start to finish: 40 minutes