HAM AND VEGETABLE FRITTATA
A frittata is an open-faced omelet; this is great if you have a hard time turning the traditional omelet. Great for breakfast, and brunch.
Provided by PalatablePastime
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tbsp canola oil in large cast-iron or ovenproof skillet, making sure to get oil on sides.
- Saute onion, peppers and garlic until tender; remove from pan.
- Add remaining oil to pan and cook potatoes over medium heat until lightly browned; add add remaining vegetables and ham and cook 4-5 minutes more.
- Meanwhile, in a bowl, beat together eggs and egg whites, and pepper.
- Pour egg mixture over vegetables; cover and cook 8-10 minutes or until eggs almost set, then place under broiler (6" from heat) and cook 2 minutes or until eggs are completely set.
- Cut into wedges and serve.
Nutrition Facts : Calories 162.3, Fat 7.3, SaturatedFat 1.1, Cholesterol 105.8, Sodium 95.5, Carbohydrate 15.8, Fiber 2.3, Sugar 2.5, Protein 8.6
HAM, VEGETABLE AND CHEESE FRITTATA
Enjoy this hearty frittata made using ham, vegetables and cheese that's perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In 10-inch nonstick skillet, melt butter over medium heat. Cook bell pepper, onion, zucchini and ham in butter 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender and ham is starting to brown.
- Meanwhile, in small bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed.
- Pour egg mixture over ham mixture. Cook over medium heat 6 to 8 minutes, stirring gently, until eggs are almost set. Reduce heat to low. Top with tomato slices and cheese. Cover and cook 2 to 3 minutes or until cheese is melted and eggs are completely set. Sprinkle with basil. Cut into wedges.
Nutrition Facts : Calories 200, Carbohydrate 5 g, Cholesterol 245 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 3 g, TransFat 0 g
BAKED VEGETABLE FRITTATA
Recipe video above. Healthy, delicous protein packed frittata that's great for making ahead. Think - breakfast on the run, picnics, or lunch on demand. Keeps 5 days in the fridge or months in the freezer!Soft and custardy on the inside, flavoured with a sprinkle of cheese and feta, studded with Roasted Herb Garlic Vegetables. SWITCH the veggies with 5 - 7 CUPS OF ANYTHING you want: cooked chicken, flaked tuna or salmon (fresh or canned), other vegetables, antipasto type things. See post for more ideas!
Provided by Nagi
Categories Breakfast Brunch Freezer Friendly Lunchbox
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 220°C/430°F (200°C fan).
- Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
- Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.
- Lower oven to 180°C/350°F (160°C fan).
- Grease & line pan: Spray a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan lightly with oil, then line with parchment paper with overhang. (Note 3)
- Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
- Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
- Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
- Bake: Bake 40 minutes until centre is just set.
- Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
- Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.
Nutrition Facts : Calories 332 kcal, Carbohydrate 7 g, Protein 15 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 268 mg, Sodium 726 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
HAM FRITTATA
Make and share this Ham Frittata recipe from Food.com.
Provided by Derf2440
Categories Breakfast
Time 44m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- Heat oil in a non stick frypan, add ham cubes and onions.
- Sauté until onions are transparent and just turning brown, about 5 to 7 minutes.
- Add red, green and jalapeño peppers, celery and jalapeño jelly, if using.
- Sauté 3 to 5 minutes or until jelly melts.
- In a large bowl, beat eggs with salt and pepper, until frothy and about double in volume.
- Over high heat pour egg mixture evenly over evenly spread sautéed mixture.
- Move mixture around just a little.
- Place lid on frypan and leave on high heat until bottom is set, being careful not to burn.
- Do not remove lid.
- Place covered frypan on middle rack in oven and cook approximately 20 minutes, until well risen and golden (I have a see-through lid on my frypan).
- Remove lid and sprinkle with cheddar cheese, turn oven to broil, broil for 2 or 3 minutes until cheddar melts.
- Slide onto platter and cut into 4 pieces, serve hot with salsa if desired.
Nutrition Facts : Calories 230.9, Fat 16.3, SaturatedFat 5.4, Cholesterol 340.5, Sodium 310.7, Carbohydrate 4.5, Fiber 1, Sugar 2.4, Protein 16.2
HAM AND VEGGIE FRITATTA RECIPE
I love this meal because it is hearty enough to have as a main dish for breakfast or dinner and is so easy to make. I also had some leftover ham from making our Honey Mustard Glazed Ham that worked perfectly for this recipe!
Provided by Elyse Ellis
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- In a large pan, saute potatoes, mushrooms, and onions in olive oil over medium heat for 15 minutes or until potatoes are soft and cooked through.
- In a large mixing bowl, whisk together eggs.
- Add ham, tomato, cheese, salt and pepper.
- Add cooked potato mixture to egg mixture and mix until combined.
- Spray a large skillet or baking dish with nonstick cooking spray and pour in egg and potato mixture.
- Cook for 25-30 minutes or until eggs are set up.
Nutrition Facts : Calories 256 kcal, Carbohydrate 13 g, Protein 16 g, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 271 mg, Sodium 495 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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- 2 Combine oil and leek in a non-stick frying pan, cook for 2 minutes or until soft. Add corn and courgette. Cook for 2 minutes or until tender. Stir in ham. Spread mixture over base of tin.
- 3 Whisk eggs and milk in a bowl. Pour over vegetables. Sprinkle with cheese. Bake in oven for 30 minutes or until mixture has just set. Serve with mixed greens.
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