| HAM AND CHEESE FRITTATA |
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Preparation time: 15 minutes Total time: 45 minutes 4 servings3 tablespoons CRISCO Oil 2 cups frozen shredded potatoes (or 2 Idaho or Russet potatoes, peeled and shredded) 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 1/2 pound baked ham, cut into 1/2 inch cubes 6 eggs 3 tablespoons milk 1/4 teaspoon Italian seasoning 1 cup (4 ounces) shredded cheddar, Swiss or Monterey Jack cheese 3/4 cup chunky spaghetti spaghetti sauce, heated Heat oven to 350ºF. Heat Crisco Oil in 10 or 12-inch oven proof skillet on medium heat. Add potatoes. Sprinkle with 1/2 teaspoon salt and pepper. Cook 8 minutes, or until almost brown. Add ham. Cook 2 to 3 minutes more. Turn occasionally with spatula. Blend eggs with milk, Italian seasoning and remaining 1/4 teaspoon salt while potatoes are cooking. Stir eggs into potatoes. Bake covered at 350ºF for 10 minutes. Remove from oven. Stir gently. Smooth top. Sprinkle with cheese. Return to oven. Bake 10 minutes, or until cheese is melted and eggs are set. Cut into 4 wedges. Top with spaghetti sauce. |
