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Baked Sunrise Frittata

 

 

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 Tuscan Sunrise
Tuscan Sunrise
Chun, Tan
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Baked Sunrise Frittata
Better Homes and Gardens Holiday Cooking

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Out of Print, Used & Rare

1 1/2 cups potatoes cut into 1/2-inch cubes
1 tablespoon cooking oil
1 1/2 cups finely chopped cooked ham
3/4 cup shredded Cheddar cheese (3 ounces)
8 eggs, slightly beaten
1/3 cup milk
4 ounces diced green chiles
2 green onions, thinly sliced
2 teaspoons snipped fresh oregano, or 1/2 teaspoon dried oregano
1/2 of a 7-ounce jar of roasted red peppers, cut into thin strips
1 1/2 cups salsa
1/4 cup snipped fresh cilantro

Preheat oven to 350 degrees F.
Place the potatoes in a 10-inch oven-safe skillet. Cook potatoes in hot oil, uncovered, over medium heat for 5 minutes, stirring occasionally. Cover
and cook 5 minutes more, or until the potatoes are tender, stirring once. [Season with salt and pepper.] Remove from heat. Sprinkle ham and 1/2
cup Cheddar over the potatoes.
Stir together the eggs, milk, green chiles, green onion, oregano and 1/4 teaspoon salt in a large bowl. Pour over potato mixture in skillet. Arrange
the roasted pepper strips spoke-fashion on top of frittata. Bake, uncovered, 25-30 minutes, or until the center is just set and a knife inserted into the center comes out clean. Sprinkle the top of the frittata with the remaining
1/4 cup Cheddar cheese. Let stand for 5 minutes.
Meanwhile, stir together salsa and snipped cilantro in a small saucepan;
heat through. To serve, cut frittata into wedges. Serve with salsa mixture.
If desired, garnish each serving with a sprig of cilantro. Makes 8 servings.

For make-ahead convenience, prepare the frittata, except for baking,
the night before and refrigerate. When you bake it the next day, you’ll
need to allow 10 to 15 more minutes.
 

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