• Prep Time:
    15 minutes
  • Cook Time:
    25 minutes
  • Total Time:
    40 min
  • Serves:
    4
  • Perfect For:

Description

This raspberry ham frittata is perfect for brunch, and is a great way to use leftover holiday ham! The acidity of the raspberries perfectly balances the starchiness of the potatoes. If you prefer, one cup sliced strawberries can be substituted for the raspberries.

  • 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
  • 3 Cups purchased shredded hash browns potatoes
  • 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
  1. PREHEAT oven to 350°F.
  2. PREHEAT an ovenproof 10-inch skillet over medium heat on stovetop.
  3. CRACK 4 large eggs into a medium bowl and WHISK thoroughly.
  4. ADD 2 tablespoons whole milk.
  5. ADD 1 tablespoon chopped fresh parsley leaves.
  6. ADD 1/4 teaspoon salt and ADD 1/4 teaspoon pepper.
  7. WHISK to combine and SET ASIDE egg mixture.
  8. PLACE 1/4 cup (1/2 stick) unsalted butter into prepared skillet and ALLOW butter to melt.
  9. PLACE 3 cups purchased shredded hash brown potatoes into skillet in an even layer.
  10. COOK potatoes 7 – 10 minutes without disturbing.
  11. STIR potatoes with a spatula.
  12. CONTINUE to COOK and STIR until potatoes are golden and somewhat crisp.
  13. ADD 1 cup chopped ham or Canadian bacon.
  14. RESERVE 1 tablespoon chopped scallions for garnish and ADD remainder of 1/3 cup chopped scallions to potato mixture.
  15. SEASON with 1/4 teaspoon salt and SEASON with 1/4 teaspoon pepper.
  16. STIR to combine and COOK 1 – 2 minutes longer.
  17. RESERVE 1/4 cup raspberries for garnish and SPRINKLE remainder of 1 package (6 ounces) raspberries over potato mixture.
  18. POUR egg mixture over potato mixture.
  19. COOK 3 minutes longer.
  20. SPRINKLE 3 ounces (about 1 cup) shredded white cheddar cheese over potato mixture.
  21. TRANSFER skillet to oven and BAKE 5 – 10 minutes or until cheese is melted and slightly bubbling.
  22. GARNISH with reserved scallions and GARNISH with reserved raspberries.
  23. SERVE immediately.
Calories 495
Total Fat 35.20 g
Saturated Fat 17.73 g
Cholesterol 274.53 mg
Sodium 527 mg
Total Carbohydrates 29.38 g
Dietary Fiber 4.56 g
Protein 18.58 g