Ham and Cheese Frittata

2 C ham, chopped
2 C hashbrown potatoes with peppers and onion, refrigerated or frozen
6 eggs
2 C bread, torn into 1-inch pieces
1 C cheddar cheese, cubed
1/2 C milk
1 T olive oil
1 1/2 tsp dry mustard
3/4 tsp crushed red pepper
1/4 tsp salt

In a large mixing bowl, whisk eggs, milk, dry mustard, red pepper flakes, and salt. Add bread pieces, stirring to combine; set aside. Heat oven to 400 degrees. In a large ten-inch ovenproof skillet, heat olive oil over medium high heat. Add potatoes and cook until golden and beginning to crisp. Add ham and cook, stirring often, for two or three minutes more. Push ham and potatoes to the side of the skillet; pour egg mixture into skillet, stir over the heat and when the eggs begin to set up, stir together combining the ham, potatoes, and eggs. Stir in cheese and place skillet in a 400-degree oven for 10 to 15 minutes until cheese is melted and eggs are set. Cut into wedges to serve.