Scalloped Potato Frittata

Thanksgiving's leftover scalloped potatoes become the next day's brunch.
Publish date:
RRE1119BKLET_312 1

Recipe by Marianne Williams

  • 6Servings


  • 1 tbsp. olive oil 
  • 1 cup chopped cooked ham 
  • 8 large eggs 
  • 1 cup heavy cream • 
  • 1 1/2 cups shredded sharp cheddar 
  • 1 cup leftover scalloped potatoes, slices separated 
  • 1 tbsp. finely chopped fresh chives


In 12-inch ovenproof skillet, heat oil over medium-high. Add ham; cook, stirring often, until browned, about 5 minutes. Remove from heat. In bowl, whisk eggs, cream, and 3/4 tsp. salt. Stir in ham and 1 cup cheddar; pour into same skillet. Top with potato slices. Sprinkle with remaining 1/2 cup cheddar. Bake frittata at 400° until puffed and set, 20 to 22 minutes. Sprinkle with chives.