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Gluten-Free Hickory Ham and Potato Frittata
Gluten-Free Hickory Ham and Potato Frittata
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Prep Time:
30 minutes
Total Time:
30 minutes
Cut back on calories without sacrificing taste with reduced-fat sharp Cheddar cheese for a cheesy kick.
Ingredients:
  • 1/2 cup finely chopped 97%-fat-free hickory-smoked ham (about 4 oz)
  • 2 cups chopped red potatoes (3/4 lb)
  • 2 medium onions, chopped (1 cup)
  • 1/2 medium green bell pepper, chopped (1/2 cup)
  • 3/4 cup fat-free (skim) milk
  • 1 1/4 cups fat-free cholesterol-free egg product or 3 whole eggs plus 3 egg whites, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
Instructions:
  • Preheat a 10-inch nonstick skillet over high heat, then reduce to medium-high. Add ham and cook for 2 to 3 minutes, stirring occasionally, until it is lightly browned. Remove the ham from the skillet and cover to keep it warm.
  • Add the potatoes, onions, bell pepper, and 1/2 cup of milk to the skillet. Bring to a boil, then reduce heat to medium, cover tightly, and simmer for 5 to 6 minutes until the potatoes are tender.
  • In a small bowl, whisk together eggs, egg whites, 1/4 cup milk, salt, and pepper until fully combined. Add ham and egg mixture to potatoes in the skillet. Cover and cook on medium-low heat for 10 minutes without stirring.
  • Take the skillet off the heat, and uncover it (the eggs will look slightly runny). Sprinkle cheese on top. Allow it to sit for 2 to 3 minutes until the eggs are fully cooked and the cheese is melted. Cut into wedges before serving.

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