HAM & POTATO FRITTATA

Ingredients

3 – 4 slices baked ham

Extra slice of ham, cut into strips

3 small eggs, lightly beaten

1 medium potato, peeled and diced into small cubes

½ small onion, diced

2 large cloves garlic, minced

3 – 4 fresh mushrooms, thinly sliced

¾ cup chopped kale or spinach

½ cup grated cheddar cheese

1 tsp green seasoning

Salt and black pepper

1 – 2 tbsp olive oil

Directions

1. Place the diced potatoes in a pot with water, bring to a boil and cook approximately 5 minutes or just as they start to get tender. Drain and set aside
2. Chop the ham slices into small cubes.
3. Season the beaten eggs with a little salt and black pepper. Add the green seasoning and the milk and mix well. Mix in the grated cheese.
4. Preheat oven to 350 degrees F.
5. Heat oil in a small non-stick frying pan. Add the onions and the potatoes. Cook for 1 – 2 minutes. Mix in the garlic. Add the mushrooms and kale and cook for another 1 – 2 minutes. Season with a little salt and pepper.
6. Add the ham and mix into the vegetables. Pour the egg mixture into the frying pan, mixing into the vegetables. Top decoratively with the extra ham strips.
7. Bake in the preheated oven for approximately 10 – 15 minutes or until the eggs are set.
8. Remove from oven and slide onto a serving plate. Garnish with salad greens and serve.