Ham and Cheese Baked Frittata recipe

8 servings

6 tablespoons CRISCO® Oil

4 cups frozen shredded potatoes

1 1/2 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper

1 pound baked ham, cut into 1/2-inch cubes

12 eggs

6 tablespoons milk

1/2 teaspoon Italian seasoning

2 cups shredded Cheddar, Monterey Jack, or Swiss cheese

1 1/2 cups chunky salsa, heated

Heat oven to 350 degrees F.

Heat CRISCO® Oil in 10- or 12-inch skillet on 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 a 9" x 13", casserole dish sprayed with CRISCO® Non-Stick Cooking Spray.

Stir the eggs into the potatoes.

Bake covered at 350 degrees F for 15 minutes.

Remove from oven.

Sprinkle with cheese and return to the oven.

Bake 15 minutes more or until cheese is melted and eggs are set.

Turn oven 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.