I love to make frittatas. The combination of ingredients is endless. The one pictured above is my favorite kind, a combination of leftover bits and pieces of this and that from the refrigerator. The amounts of the ingredients can vary, of course, and if you don't care for mushrooms, leave those out. If you'd like more ham, add more. That's the fun of cooking!
1 cup diced potatoes
1 T. olive oil
1 T. butter
1/2 medium yellow onion, chopped
1/2 cup chopped mushrooms
2 cups diced ham
2 cups coarsely chopped broccoli florets
1/2 t. chopped fresh oregano leaves
1/4 cup milk
1/2 t. salt and freshly ground black pepper
1 t. dried thyme leaves
3 medium tomatoes, sliced
1/2 cup grated Asiago cheese
Place potatoes in a medium saucepan and cover with water. Bring to a boil and let cook for 5 - 6 minutes. Drain.
While potatoes are cooking, heat olive oil and butter over low heat in a large ovenproof skillet. Add onions, mushrooms, ham, and broccoli. Let cook until vegetables begin to soften and ham begins to brown.
Add oregano and cooked potatoes and let cook 1 - 2 more minutes
In a medium bowl, whisk together eggs, milk, salt, pepper, and thyme. Slowly pour the egg mixture over the ham and vegetables. Lower the heat to medium-low. DO NOT STIR! Cook 5 minutes or until eggs are just set on the bottom.
Pre-heat broiler to high.
Arrange sliced tomatoes on top of egg mixture.
Sprinkle with cheese.
Place under broiler 4 - 5 minutes until cheese is lightly browned and the eggs are set.
Slide frittata out of skillet onto serving plate or cutting board. Slice and serve.