Cheesy Ham and Potato Frittata

• Meat

  • 4 oz Ham, cooked

• Produce

  • 1 tbsp Chives, Fresh

• Refrigerated

  • 8 Eggs, large

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/3 cup Gruyere
  • 3 tbsp Milk

• Other

  • 1 heaping cup Scrubbed, skin on, and 1/2-inch diced yukon gold potato (about 2 small

Found on wellplated.com

Description

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 1 heaping cup scrubbed, skin on, and 1/2-inch diced Yukon gold potato (about 2 small)
• 8 large eggs
• 3 tablespoons milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces cooked ham, cut into 1/2-inch dice
• 1/3 cup shredded gruyere, swiss, cheddar, or other similar, melty cheese
• 1 tablespoon chopped fresh chives

Directions

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Heat 1 tablespoon olive oil in a large (12-inch) ovenproof skillet over medium low. Once the oil hot, add the potatoes, and cook for 8 to 10 minutes, until the potatoes are very tender and browned, stirring gently from time to time so that the potatoes cook evenly. With a slotted spoon, remove the potatoes to a plate and set aside. Meanwhile, in a medium bowl, beat the eggs, Dijon, milk, salt, and pepper with a fork until well combined. Return the skillet to the heat over low and add the remaining 1 tablespoon olive oil. Once the oil is warm, pour in the egg mixture, then sprinkle the reserved potatoes, ham, cheese, and chives over the top. Bake for 18-24 minutes, just until the eggs are set (the cooking time may vary based on your skillet, so keep an eye on it). Slice and serve immediately.