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Brunch Frittata

1 1/2 to 2 cups hash brown potatoes, partially cooked

1/2 cup cubed ham

8 to 10 large eggs

3/4 cup cream of mushroom soup

1 1/2 cups shredded cheddar cheese

1 tablespoon butter

1. Melt butter in a 10-inch skillet over moderate heat. Add hash browns and top with ham.
2. Beat eggs and pour over the ingredients in the skillet. Cover pan and turn heat to low. Cook for 10 to 12 minutes, until eggs are set.
3. Top with soup and then cheddar cheese for the last few minutes of cooking.
4. Cut into wedges and serve.

Makes 6 servings.

Recipe provided courtesy of Iowa Egg Council.