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Raspberry Ham Frittata

This recipe is perfect for brunch, and is a great way to use leftover holiday ham! The acidity of the raspberries perfectly balances the starchiness of the potatoes. If you prefer, one cup sliced strawberries can also be substituted for the raspberries.

Prep Time: 15 minutes   |    Cook Time: 5 minutes   |    Makes: 4 servings


  • Quick Prep
Ingredients
  • 1/4 1/4 1/4cup CUP_USVolumebutter
  • 2 2 2cups CUP_USVolumehash brown potatoes, refrigerated
  • 2/3 2/3 2/3cups CUP_USVolumeCanadian bacon, chopped
  • 1/3 1/3 1/3cup CUP_USVolumescallions, chopped
  • 1 1 1pkg. Volume(6 ounces) Driscoll's Raspberries
  • 4 4 4each Volumelarge eggs
  • 2 2 2Tbsp. TABLESPOON_USVolumemilk
  • 1 1 1Tbsp. TABLESPOON_USVolumeparsley, chopped
  • 1 1 1cup CUP_USVolumewhite cheddar cheese, shredded
Instructions
  1. Preheat oven to 350 degrees F. 
  2. Melt butter in an ovenproof 10-inch skillet over high heat. Add hash brown potatoes, Canadian bacon and scallions. Season with salt and pepper. 
  3. Cook for 7 minutes. Sprinkle raspberries evenly over hash browns. 
  4. Whisk eggs, milk and parsley in a bowl. Pour over hash browns and cook 3 minutes. Sprinkle top with cheddar cheese. 
  5. Place in oven 5 minutes or until cheese melts and eggs are cooked. 

Nutrition Facts

Amount Per Serving
Calories 495
Total Fat 35.20g
    Saturated Fat 17.73g
Cholesterol 274.53mg
Sodium 527mg
Total Carbohydrates 29.38g
    Dietary Fiber 4.56g
Protein 18.58g