Ham and Cheese Baked Frittata
6 Tbsp oil
4 cups frozen shredded potatoes
1 1/2 tsp salt, divided
1/2 tsp freshly ground black pepper
1 lb baked ham, cut into 1/2 inch cubes
12 eggs
6 Tbsp milk
1/2 tsp Italian seasoning
2 cups shredded Cheddar, Swiss or Monterey Jack cheese
1 1/2 cups chunky salsa, heated
Heat oven to 350 F. Heat oil in 10-12 inch skillet on medium heat. Add potatoes.
Sprinkle with 1/2 tsp salt and pepper. Cook 8 minutes or until almost brown.
Add ham. Cook 2-3 minutes more. Turn occasionaly with spatula. Blend eggs with
milk, Italian seasoning, and remaining 1 tsp salt while potatoes are cooking.
Place the potatoes in a 9 x 13" casserole dish sprayed with nonstick cooking
spray and stir the eggs into the potatoes. Bake covered at 350 F for 15 minutes.
Remove from oven. Sprinkle with cheese and return to oven. Bake 15 minutes more
or until cheese is melted and eggs are set. Turn oven to broil and continue to
cook, about 2 minutes or until top is nicely browned. Allow to cool 10 minutes
before cutting into 8 squares. Serve topped with heated salsa.
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