Serves 4Potato Ham and Mushroom Frittata


1 large potato (any type, well-scrubbed but unpeeled for maximum nutrition ... skin-on gives a great dose of vitamin C!), sliced into very thin rounds

1 tbsp olive (or other) oil

Salt and pepper to taste

6 large eggs

1/4 cup milk

1 slice of buttered, whole grain toast (optional but delicious!) cooled, and cut into medium -sized cubes

1 can flakes of ham/chicken/turkey, very well drained 

1 can mushrooms (any cut, drained and blotted dry with paper towel)

1/2 cup cheese, any type (optional)



~ preheat oven to 400 degrees, rack in lower-middle position

~ place medium (8-10”) cast-iron or other oven-proof skillet on burner set to medium-low heat.  Once hot, drizzle in oil

~ evenly lay sliced potatoes in bottom of pan and about 1/2 inch up side, overlapping a bit if necessary, to use all of potatoes

~ season with sprinkling of salt and pepper

~ beat eggs, milk, cheese (if using) and generous pinches of salt and pepper.  Allow to brown slightly, about 5 minutes 

~ slowly pour beaten egg mixture over cooking potatoes, taking care not to cause potatoes to become pulled away from surface of pan

~ cook partially, stovetop, until about 1 “ of egg around edge of pan is set

~ sprinkle in drained ham, diced buttered toast (if using) and mushrooms.  Place pan in oven and bake about 10-15 mins/until eggs are just set in middle.  Slice & serve

** reheat cold leftovers in microwave briefly and then stovetop in pan to re-crisp potato crust


Quick make-ahead side: 

Marinated veggie salad

Combine 1 can drained green/yellow beans and 1 can drained mixed veggies with 1/4 cup Italian dressing OR  1 Tbs vinegar (wine/balsamic vinegar are best) and 3 Tbs Olive (or other) oil plus a pinch of salt and pepper.  Mix and let marinate while you prepare your frittata.  Serve on the side of any meal.