Raspberry Ham Frittata
Time:40 min
Prep Time:
15 minutes
Cook Time:
25 minutes
Serves:
4
Ingredients
- 4 large eggs
- 2 tablespoons whole milk
- 1 tablespoon fresh parsley leaves, chopped
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1/4 Cup (1/2 stick) unsalted butter
- 1 Cup ham or Canadian bacon, chopped
- 1/3 Cup chopped scallions
- 1 Package (6 ounces) Driscoll's Raspberries
- 3 ounces (about 1 cup) white cheddar cheese, shredded
- 3 Cups purchased shredded hash browns potatoes
Directions
- PREHEAT oven to 350°F.
- ADD 2 tablespoons whole milk.
- CRACK 4 large eggs into a medium bowl and WHISK thoroughly.
- PREHEAT an ovenproof 10-inch skillet over medium heat on stovetop.
- ADD 1 tablespoon chopped fresh parsley leaves.
- ADD 1/4 teaspoon salt and ADD 1/4 teaspoon pepper.
- WHISK to combine and SET ASIDE egg mixture.
- PLACE 1/4 cup (1/2 stick) unsalted butter into prepared skillet and ALLOW butter to melt.
- PLACE 3 cups purchased shredded hash brown potatoes into skillet in an even layer.
- COOK potatoes 7 – 10 minutes without disturbing.
- STIR potatoes with a spatula.
- CONTINUE to COOK and STIR until potatoes are golden and somewhat crisp.
- ADD 1 cup chopped ham or Canadian bacon.
- RESERVE 1 tablespoon chopped scallions for garnish and ADD remainder of 1/3 cup chopped scallions to potato mixture.
- SEASON with 1/4 teaspoon salt and SEASON with 1/4 teaspoon pepper.
- STIR to combine and COOK 1 – 2 minutes longer.
- RESERVE 1/4 cup raspberries for garnish and SPRINKLE remainder of 1 package (6 ounces) raspberries over potato mixture.
- POUR egg mixture over potato mixture.
- COOK 3 minutes longer.
- SPRINKLE 3 ounces (about 1 cup) shredded white cheddar cheese over potato mixture.
- TRANSFER skillet to oven and BAKE 5 – 10 minutes or until cheese is melted and slightly bubbling.
- GARNISH with reserved scallions and GARNISH with reserved raspberries.
- SERVE immediately.
