Baked Potato, Ham & Cheese Frittata


It has been pretty hot here in Southern Ontario for the past couple of weeks, so for a quick and easy summer dinner I love making a frittata (basically a crustless quiche). What’s great about a frittata is that you add in leftovers to make an amazingly delicious meal. This time I had a leftover bbq baked potato (cooked one too many for the family), which was my starting point, and added in some deli counter ham, green onions and two types of cheeses I had in the fridge from my Cheesy Chimichurri Garlic Bread. The results were a fantastic frittata that the whole family loved. It was that hearty, smoky flavour from the potato that really made it. Next time you are doing baked potatoes on the barbecue I highly recommend making one extra to keep on hand for an easy weeknight or weekend morning frittata!



  • 5 large eggs
  • 1/4 cup of milk or cream
  • Pinch of Kosher (coarse) salt, plus more to season potatoes as they cook
  • Freshly ground black pepper, plus more to season potatoes as they cook
  • 2 tablespoons of extra virgin olive oil
  • 1 cooked and cooled baked (russet) potato, diced
  • 2 slices of deli ham, sliced into small pieces (bacon would also work of course!)
  • 2 green onions (scallions), finely diced (heaping 1/4 cup)
  • 1/4 cup of grated light sharp cheddar cheese
  • 1/4 cup of grated fontina cheese


  1. Pre-heat the broiler on your oven (for a 10″ skillet you can just use the lower setting)
  2. Combine the eggs with milk or cream and whisk until combined. Add in a few grinds of freshly ground black pepper and a pinch of Kosher salt.
  3. Heat 10″ non-stick oven-proof skillet on medium-high heat.
  4. Add the olive oil, and then the potato and cook until potatoes are heated through and slightly browned. Season with some salt and pepper as desired.
  5. Add the ham to the skillet with the potato, and cook for 1 minute.
  6. Add the green onion to the skillet and stir to combine.
  7. Add the egg mixture to the skillet. Top the eggs with the grated cheese distributing it evenly over the top. Cover the skillet with a lid and let the eggs cook for 2 minutes untouched.
  8. Remove the cover and place the skillet in the oven. Watching carefully (do not walk away!), let the eggs cook for 3-4 minutes until they begin to puff and brown slightly.
  9. Remove the skillet from the oven, and let it sit for 2 minutes.
  10. Using a spatula, carefully slide the frittata out of the skillet and onto a serving plate.
  11. Serve the frittata with a side salad or sliced fresh veggies and a nice piece of crusty bread for a nice light and summery dinner.



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