We liked the pumpkin frittata sandwiches I made a few weeks ago so much that I came up with a variation. This time I baked it in a rectangular baking pan to make it easier to cut into sandwich bread sized pieces.
Sun Oven Mashed Potato and Ham Frittata
6 eggs, room temperature
1 1/2 cups leftover mashed potatoes
1 1/2 cups steamed kale or other leafy greens, excess water squeezed out and chopped
4 ounces ham, chopped
2 ounces Swiss cheese, shredded
salt and pepper to taste
Set Sun Oven out to preheat. Spray a metal baking pan with cooking spray, set aside.
In a large bowl, beat the eggs. Beat in the mashed potatoes until well blended. Stir in the greens, the chopped ham, and the cheese. Season with salt and pepper to taste. Pour the mixture into the prepared baking pan. Cover and cook in the Sun Oven until set, 35 to 40 minutes. Remove the lid and continue cooking in the Sun Oven until lightly browned, about 10 more minutes. Serve warm or at room temperature.
Makes 4 to 6 servings.