ALL-ONTARIO FRITTATA<br />(POTATO AND HAM FRITTATA)<br /><br />A frittata is an omelette of Italian origin. It's a quick, easy supper or brunch dish and a traditional way to use up cooked vegetables, pasta or meat. Serve with sliced ripe Ontario Greenhouse Tomatoes and crusty bread.<br /><br />Preparation Time: 15 minutes<br />Cooking Time: 10 minutes<br /> Serves 4<br /><br />1 tbsp (15 mL) vegetable oil<br />1 Ontario Onion, chopped<br />1 clove Ontario Garlic, minced<br />2 cups (500 mL) cooked diced Ontario Potatoes (about 3 medium, <br />1 lb/500 g)<br />6 eggs<br />1/4 tsp (1 mL) salt<br />1/8 tsp (0.5 mL) pepper<br />1/2 cup (125 mL) diced cooked ham, chicken or turkey<br />1 cup (250 mL) shredded old Cheddar cheese<br />1 small Ontario Greenhouse Tomato, diced<br />Garnish: Parsley<br /><br />In large nonstick ovenproof skillet, heat oil over medium-high heat. Add onion and garlic; cook until lightly softened, about 3 minutes. Add potatoes; cook for 2 to 3 minutes.<br />In small bowl, beat eggs with salt and pepper; stir in ham and three-quarters of the cheese. Add to skillet; reduce heat to medium and cook until bottom is brown and crusty, about 5 minutes, occasionally lifting edges so uncooked eggs can flow underneath. (If skillet handle is not ovenproof, wrap in foil.)Sprinkle half of remaining cheese over frittata; top with tomatoes and remainder of cheese. Broil until eggs are set and cheese is melted, 1 to 2 minutes. Cut into wedges to serve. Garnish with parsley.<br /><br />Tip: If you don't have cooked potatoes, scrub raw potatoes, pierce well and microwave at High until almost cooked, 6 to 8 minutes. Cool slightly, then dice (leave skin on for added fibre).<br /><br />Nutritional Information:<br />1 Serving:<br /> PROTEIN: 22.0 grams<br /> FAT: 22.5 grams<br /> CARBOHYDRATES: 22.5 grams<br /> CALORIES: 381
