Supper Ham Frittata

• 1 1/2 cps frozen southern sytle cubed hash brown potatoes from a 32 oz pkg
• 1 medium zuccini quartered sliced (1 cup)
• 1 1/2 cups diced Honey-Dijon Ham
• 4 eggs
• 1/4 cup milk
• 1/4 tsp salt
• 4 oz (1 cup) shredded Cheddar cheese

1. Spray large nonsitck skillet with nonstick cooking spray. Heat over medium high heat until hot. Add potatoes, zucchini and ham; cook 5-8 minutes or until zucchini is crisp tender and potatoes are thoroughly cooked, stirring frequently.
2. Meanwhile, beat egss in medium bowl. Add milk and salt; beat well.
3. Pour egg mixture over mixture in skillet. Reduce heat to medium-low; cover and cook 5-7 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
4. Sprinkle frittata with cheese. Cover; cook 2-3 minutes or until cheese is melted. To serve cut into wedges.

potatoes, zuccini, honey, eggs, milk, salt, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/supper-ham-frittata-50019777 (may not work)