Ham & Tomato Frittata with Goat Cheese

Frittatas were made for leftovers. A little lunchmeat here, a crumble or two of goat cheese there and it’s almost dinnertime.

• 3 strips of bacon, chopped
• 1 cup cubed ham (leftovers or lunchmeat work great)
• 2 leftover boiled potatoes, cubed
• 1 clove garlic, minced
• 10 large eggs, whisked
• 1/4 cup chopped basil
• 8 slices of tomato (we used red and yellow)
• Thinly sliced purple onion
• 1/4 cup crumbled goat cheese (or blue cheese)
• Freshly cracked pepper to taste

Preheat oven to 350˚F

In a 10-inch cast iron skillet over medium heat, cook the bacon and cubed ham until they begin to crisp. Remove the bacon and ham to a plate, and discard all but 1 tbsp of rendered fat from the pan. Add the potatoes and garlic to the pan, and stir. Sprinkle the chopped basil over the potatoes, and pour in the whisked eggs. Crack in some fresh black pepper, and let the frittata cook undisturbed on the stovetop for 6 to 7 minutes or until the egg is beginning to set.

Top the frittata with the tomatoes, onions and goat cheese, and place in the preheated oven to cook for 15 minutes or until firm. Remove and serve.