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Ham and Cheese Baked Frittata

Prep time 20 mins
Cook time 30 mins
Yield 8 servings


  • Crisco® Original No-Stick Cooking Spray
  • 1/3 cup Crisco® Pure Vegetable Oil OR 1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
  • 4 cups frozen shredded potatoes OR 4 Idaho or russet potatoes, peeled and shredded
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound baked ham, cut into 1/2-inch cubes
  • 12 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon Italian seasoning
  • 2 cups (8 oz.) shredded Cheddar, Monterey Jack, or Swiss cheese
  • 1 1/2 cups chunky salsa, heated

How to Make It

  1. HEAT oven to 350°F. Spray a 13 x 9-inch casserole with no-stick cooking spray.

    HEAT oil in 10-inch skillet over medium heat. Add potatoes. Sprinkle with 1/2 teaspoon salt and pepper.

    COOK 8 minutes or until almost brown. Add ham. Cook 2 to 3 minutes more. Turn occasionally with spatula.

    BLEND eggs with milk, Italian seasoning and remaining 1 teaspoon salt while potatoes are cooking. Place the potatoes into prepared casserole. Stir the eggs into the potatoes.

    BAKE, covered with foil, 15 minutes.

    REMOVE from oven. Sprinkle with cheese; return to oven.

    BAKE an additional 15 minutes or until cheese is melted and eggs are set. Increase heat to broil and continue to cook about 2 minutes, or until top is nicely browned. Allow to cool 10 minutes before cutting into 8 squares. Serve topped with heated salsa.