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.
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 iow 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.
In partnership with Foodland Ontario.
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