This skillet frittata is so easy to whip together and is so versatile. You can easily replace the ham and peppers that I used with other meat and veggies that you have on hand, such as cooked sausage or bacon, asparagus or slightly steamed broccoli.
Eggs are not just for breakfast, and a frittata makes a hearty brunch, lunch or dinner idea.
How I made the frittata budget-friendly:
- I bought a ham before Easter when the price dropped to $1.49 a pound. I baked it and and chopped it up and stored in 1-2 cup portions in freezer.
- About a month ago, I found green and red peppers on the produce clearance rack at Giant. They were .50 a piece, so I brought several home, cleaned and chopped them up and stored in a freezer bag. When you need peppers, just break apart the amount you need. One cup is close enough to the size of one pepper. If you use a lot of peppers, this is a great money & time saving tip.
- You can also use tip #2 to freeze your garden harvest.
- The eggs were also on manager’s special. They were marked down to $1, because the best by date was in a few days. So if you ever find eggs marked down, but within the best by range, a skillet frittata is a great way to use them.
- 2 tablespoons butter
- 1 cup chopped bell pepper
- 3 cups hashbrowns
- 6 eggs
- 1 cup milk
- 1 cup of your favorite shredded cheese - I used cheddar
- 1 cup chopped ham
- ½ teaspoon pepper
- I didn't add salt, because I used ham, but could be added if needed.
- Pre-heat oven to 350 degrees.
- In an oven safe skillet, melt the butter and saute the peppers until slightly softened.
- Add the hash browns and stir in with the peppers and remove from heat.
- In a large bowl, beat the eggs and milk. Add cheese, ham, pepper, salt and stir to combine.
- Pour over the hash browns.
- Bake for 30-35 minutes or until the center is set and slightly golden.
Read about why we left Teflon & switched to Cast Iron Cooking.
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