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Potato and Ham Frittata

While the frittata bakes, whip up a salad of baby spinach and red onion, dressed with your favorite vinaigrette.

Prep: 10 minutes Cook/Bake: 45 minutes

10 ounces all-purpose potatoes (2 medium), peeled, cut lengthwise in half crosswise into thin slices. (2 cups)

1 ¼ teaspoons salt

3 tablespoons vegetable oil

1 piece cooked ham (4 ounces), cut into 1;2-inchpieces (1 cup)

1 medium onion, thinly sliced

8 large eggs

¼ cup water

¼ teaspoon coarsely ground black pepper pinch dried thyme

1. Preheat oven to 425°F. In 2-quart saucepan, combine potatoes, 3 cups cold water, and 1 teaspoon salt; heat to boiling over high heat. Cook until tender, about 10 minutes; drain.

2. In oven-safe nonstick 10-inch skillet (if skillet is not oven-safe, wrap handle with double layer of foil), heat 1 tablespoon oil over medium-high heat. Add ham and cook, stirring occasionally, until lightly browned, about 3 minutes. With slotted spoon, transfer ham to plate.

3. Add 1 tablespoon oil to skillet; add onion and cook, stirring occasionally, until tender and golden, about 10 minutes. Transfer onion to plate with ham.

4. In large bowl, with wire whisk, beat eggs, water, remaining 1/4 teaspoon salt, pepper, and thyme until well blended. Stir in potatoes, ham, and onion, Heat remaining 1 tablespoon oil in skillet over medium heat. Pour in egg mixture; cover and cook until egg mixture begins to set around edge, about 3 minutes. Remove cover and place skillet in oven; bake until frittata is set, 8 to 10 minutes.

5. To serve, loosen frittata from skillet and slide onto warm platter; cut into 6 wedges. Makes 6 main-dish servings.

Each serving: About 232 calories, 14g protein, 109 carbohydrate, 15g total fat (4g saturated), 294mg cholesterol, 663mg sodium.

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