- 1 Tbsp olive oil
- ½ cup diced ham (or bacon)
- 1 yukon gold potato – skin washed and left on – diced into 1” pieces
- 1 diced roma tomato
- 1 bunch fresh basil, torn into bite sized pieces about 1/2 cup (not chopped)
- 2 green onions, sliced
- ¼ cup finely shredded mozzarella
- 5 large eggs
- 3 Tbsp milk
- 2 Tbsp grated Parmesan
- ½ tsp sea salt and ½ tsp pepper
- 1 Tbsp butter
- Optional: Cardini’s Balsamic Vinaigrette or good aged balsamic vinegar
Preheat oven to 350 degrees
In a medium 10 inch non-stick skillet, heat the olive oil over medium heat. Add the diced ham and sauté until lightly brown. If using bacon, fry until crisp. With a slotted spoon, transfer the ham (or bacon) to a plate lined with paper towel and set aside.
Add the potatoes to the pan and sprinkle with salt and pepper. Continue to cook over medium- low heat for 8-10 minutes until browned and tender. You can cover the pan to help the potatoes soften, just be sure to toss often to brown evenly. When done, remove with slotted spoon with the ham.
In a medium glass bowl, beat the eggs, milk, Parmesan cheese, and salt and pepper until blended. In the same pan as potatoes and ham, add the Tbsp of butter and with the heat on medium low, pour the eggs into the pan. Top with the ham, potatoes, tomatoes, and green onions and distribute evenly in the pan without disturbing the eggs. Top with the torn basil, about ½ cup, reserving some for garnish. Sprinkle the mozzarella over all and place in the preheated oven for 8-12 minutes until set.
When the eggs are set to the touch, remove from oven and give a slight ‘shimmy’ shake to the pan to loosen the edges. Slide onto a cutting board and allow to cool for 3-4 minutes. Top with remaining basil and serve with optional balsamic vinaigrette or vinegar.