- Prep Time:
- 5 min
- Cook Time:
- 15 min
- 6 eggs
- 2 tbsp (30 mL) water
- 1/4 tsp (1.25 mL) pepper
- 1 tsp (5 mL) vegetable oil
- 1/2 cup (125 mL) chopped onion
- 1 cup (250 mL) frozen hash brown potatoes
- 1/2 cup (125 mL) chopped ham
- 1/2 cup (125 mL) shredded light Cheddar cheese
Whisk eggs, water and pepper in small bowl; set aside.
Heat oil in 10-inch (20 cm) non-stick skillet over medium-high heat. Add onion; stirring frequently, until nearly tender. Add potatoes; cook over medium heat until tender and golden brown. Add ham.
Pour egg mixture over potato mixture. As eggs set around edge of skillet, use spatula to gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Sprinkle cheese over top. Cover skillet, reduce heat and cook for a few minutes to melt cheese.
Cut frittata into wedges and serve.
Serve with salsa or tomato chutney.
Skillet can be placed under the broiler to melt cheese. If skillet handle is not ovenproof, wrap in a double thickness of aluminium foil.