contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Butteryum food blog recipes

Ham and Potato Frittata

Patricia Reitz

Gone with a Handsomer Man by Michael Lee West - ButterYum

I present to you Ham and Potato Frittata for this week's Foodie Friday post featuring Teeny Templeton, the main character in Gone with a Handsomer Man by my dear friend Michael Lee West.  Michael has authored 6 novels and hosts a wonderful blog, Designs by Gollum.  Each week food bloggers from all over the globe join Michael's food party - if you haven't visited her blog, you're in for a treat.

Before we get to the recipe, I have a confession to make - I completely forgot about making a Teeny Templeton inspired recipe this week, that is, until today when I visited Lynn's blog Happier than a Pig in Mud.  Lynn made a wonderful Frittata based on a scene from chapter 24.  Lynn's version included ham and onions and scallions and YUM!!!... I had all the ingredients in the fridge, so I was able to throw it together pretty fast. Thanks to Michael for being such a great blogging buddy and sharing her wonderful new book Gone with a Handomer Man.  And thanks to Lynn for inspiring this version of Teeny Templetom's Frittata.

Ham and Potato Frittata

makes 8 servings

Printable Recipe


  • 1 1/2 cups leftover ham, diced into 1/4-inch pieces

  • 1 1/2 cups red or white waxy potatoes, diced into 1/4-inch pieces

  • 1 small onion, diced

  • 6 large eggs, lightly beaten

  • 1/4 C milk

  • 1/2 tsp pepper

  • 1/4 tsp salt

  • 1 1/2 C grated Parmesan cheese

  • 1/4 C thinly sliced scallions

  • Garnish: sour cream, salsa, scallions, etc


  1. Preheat oven to 350F. 

  2. In a medium bowl, combine the eggs, milk, salt, pepper, parmesan cheese, and scallions; reserve for later. 

  3. In an 8-inch oven-proof, non-stick saute pan, over medium heat, saute the diced ham in a little bacon fat or lightly flavored oil; remove from pan, drain excess fat, and reserve. 

  4. Next saute the potato and onions in a couple tablespoons bacon fat; cover and cook for 12-15 minutes until tender and caramelized; stirring as needed to brown evenly and prevent burning.

  5. Add the cooked ham back pieces back to the pan and pour the egg mixture over the ham and potatoes. 

  6. Reduce the heat to low and cook the Frittata for 15-20 minutes until the edges are done, then uncover and place the pan into the preheated 350F oven for another 10 minutes, or until the frittata is cooked through. 

  7. Rest for 5-10 minutes before loosening the Frittata from the pan using a silicone spatula. 

  8. Slowly slide it out of the pan and onto a serving tray.

  9. Garnish with salsa, sour cream, and sliced scallions.

adapted from a recipe by Lynn found at Happier than a Pig in Mud