Fall Veggies and Ham Fritatta for Dinner
The fall weather has finally arrived and with it we are all looking for new recipes with hearty ingredients. This frittata is a favorite in our house for many reasons. I love all the vegetables packed in and the low sugar content. My kids like the ham chunks as well as the egg base. We all like how filling it is partnered with scones and either a small bowl of tomato soup or a salad. Cranberry orange scones add a sweet touch and work well with ham. Leftovers are great reheated for breakfast if the fritatta’s not finished off the night before.
Veggie Ham Frittata
2 T. olive oil
2 medium shallots, chopped
8 oz. broccoli florets
1 medium (6-oz.) zucchini, cut into 1/2-inch-thick slices
1/2 c. chopped lower-sodium deli ham
12 large eggs
1/4 c. Parmesan cheese, grated
1/4 c. chopped fresh basil or flat-leaf parsley
1/4 tsp kosher salt
1/4 tsp black pepper
Preheat oven to 425 degrees.
Cut up the shallots, veggies and ham.
Heat 2 tablespoons of olive oil in a large oven proof skillet over medium. Add shallots, broccoli, and zucchini, and cook, stirring often, until slightly browned, about 3 minutes. Add ham and cook 2 minutes.
Whisk together eggs, Parmesan, basil, salt, and pepper; pour over vegetables in skillet.
Keep on heat undisturbed until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata and middle are set, 15 to 18 minutes.
Cut into 8 slices; lift slices out with a spatula to plate. Serve with fruit, scones, salad or soup.
Adapted from Cooking Light Magazine