Ham And Potato Frittata

• 1 pound red potatoes, cooked and sliced
• 3 tablespoons butter, divided
• 1-1/2 cups thinly sliced fresh mushrooms
• 1 cup thinly sliced onion
• 1 sweet red pepper, cut into thin strips
• 2 cups diced fully cooked ham
• 2 teaspoons minced fresh garlic
• 1/2 cup minced fresh parsley or basil
• 1 tablespoon olive oil
• 8 large eggs
• Salt and pepper to taste
• 1-1/2 cups shredded cheddar or Swiss cheese

1. In a 10-in. cast-iron or other ovenproof skillet, brown potatoes in 2 tablespoons butter over medium-high heat; remove and set aside.
2. In the same skillet, saute the mushrooms, onion, red pepper and ham in remaining butter until vegetables are tender. Add garlic; cook 1 minute longer; drain. Remove and set aside.
3. In the same skillet, cook the potatoes, ham mixture and parsley in oil over medium-high heat. In a large bowl, beat the eggs, salt and pepper. Pour into skillet; cover and cook for 10-15 minutes or until eggs are nearly set.
4. Broil 5-6 in. from the heat for 2-3 minutes or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges.

red potatoes, butter, mushrooms, onion, sweet red pepper, fully cooked ham, fresh garlic, parsley, olive oil, eggs, salt, cheddar

Taken from www.tasteofhome.com/recipes/ham-and-potato-frittata/ (may not work)