Edamame Ham Frittata

  • Yield 6 servings

A frittata is nothing more than an open-faced omelette and is, in fact, much easier to make.

Karry Hosford


1 tablespoon olive oil
1/2 cup chopped ham
1/2 cup chopped onion
1 1/2 cups leftover cooked linguine
1 1/2 cups cooked edamame
1/4 teaspoon garlic salt
1/8 teaspoon pepper
12 kalamata olives
1/2 cup crumbled queso fresco or ricotta cheese
5 eggs, beaten
1/2 cup grated pepper Jack cheese


  1. Preheat oven to 350F.
  2. Heat oil in a large nonstick skillet over medium heat. Add ham and onion, sauté 3 minutes. Add linguine; cook 2 minutes. Add edamame, garlic salt and pepper, cook 2 minutes. Sprinkle with olives and queso fresco. Pour eggs over cheese. Cover and cook over medium-low heat 4 minutes or until eggs are set. Place skillet in oven. Cover and cook 10 minutes.Sprinkle with jack cheese, cook 2 minutes or untl cheese is melted. Cut into wedges.

Recipe courtesy of The Soyfoods Council



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