Frittata Recipe

Peel (optional) and dice potatoes into ~1/2-inch cubes. Rinse briefly and pat dry to remove excess starch.

Heat 1 tablespoon olive oil in a 10- to 12-inch ovenproof skillet over medium heat. Add diced potato and cook, stirring occasionally, until edges begin to brown, about 8–10 minutes.

Add the diced onion, smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Continue to cook until onions are translucent and potatoes are tender when pierced with a fork, 5–7 more minutes. Transfer hash to a plate and set aside. Wipe skillet if needed, leaving a thin film of oil.

If using ham: Add the diced Italian ham to the warm skillet and cook over medium heat for 2–3 minutes just to heat and slightly brown. Remove ham from skillet and set aside with the potato hash.

If using spinach & mushroom (vegetarian): Heat 1 tablespoon olive oil in the skillet over medium-high. Add sliced mushrooms and sauté 3–4 minutes until they release liquid and begin to brown. Add minced garlic and chopped spinach, cook until spinach is wilted, about 1–2 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside with the potato hash.

Preheat oven to 375°F (190°C).

In a large bowl, whisk together 8 large eggs, 1 cup heavy cream, 1 tsp salt and 1/2 tsp black pepper until blended and slightly frothy. (For dairy-free, use 1 cup unsweetened oat or almond milk.)

Lightly oil the skillet (if needed) and spread the potato hash evenly across the bottom of the skillet. Scatter the warmed ham OR the spinach & mushroom mixture evenly over the hash.

Sprinkle 1 cup shredded Swiss cheese evenly over the fillings and hash.

Pour the egg-cream mixture over everything, tilting the skillet so the eggs settle evenly. Let the frittata cook on the stovetop over medium-low for 2–3 minutes until the edges begin to set.

Transfer the skillet to the preheated oven and bake until the frittata is puffed and the center is set but still slightly jiggly, 15–18 minutes. If you prefer a more browned top, switch to broil for 1–2 minutes while watching carefully.

Remove skillet from oven and let the frittata rest for 5 minutes to finish setting.

Slice the avocado and arrange slices on top of the frittata (or fan them over individual slices on plating).

Dollop sour cream across the top (or serve on the side). If using dairy-free sour cream, substitute accordingly.

Spoon 1/2 cup pico de gallo over the frittata or serve on the side for guests to add as desired. Garnish with thinly sliced green onions and optional cilantro.

Cut into 6 wedges and serve warm. Advise diners they can add hot sauce or extra salt/pepper to taste.