Photo of Herbed ham-and-potato frittata by WW

Herbed ham-and-potato frittata

Total Time
40 min
25 min
15 min
This simple, flavorful dish is packed with savory ham and potatoes and studded with fresh herbs. If you’ve got leftover ham, this is the recipe to turn it into something new and notable. Brown the potatoes first to give them some color and bite, a welcome texture contract in this fluffy frittata. And feel free to use whatever combination of herbs you like or have on hand. Thyme and basil would also be tasty. Cook the frittata until the center is no longer jiggly and the edges are golden brown. To make sure it’s done, pierce the center of the frittata with a knife. If raw eggs run into the cut, bake for another few minutes. If not, it’s ready to come out of the oven.


Olive oil cooking spray

1 spray(s)

Uncooked potato

3 medium, peeled and diced

Cooked lean ham

½ cup(s), diced

Liquid egg substitute

1½ cup(s)

Fresh parsley

1 Tbsp, fresh, chopped


1 Tbsp, fresh, chopped

Fresh oregano

1 Tbsp, chopped

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  1. Preheat broiler.
  2. Coat a 10-inch nonstick, ovenproof skillet with cooking spray. Add potatoes and cook over medium heat, stirring occasionally, until golden brown and tender, about 10 minutes. (Note: If necessary, add water by the tablespoon to prevent sticking.)
  3. Add ham, egg substitute, herbs, salt, and pepper to skillet; cook until almost firm, about 10 minutes. Transfer skillet to broiler and broil until browned on top, about 3 to 5 minutes. Cut into 8 wedges and serve. Yields 2 wedges per serving.