Frittata with Ham and Vegetables

  • Yield: 4 to 6 servings
  • Prep: 15 mins
  • Cook: 25 mins

If desired, brown top under a hot broiler last minute of cooking.


2tablespoons olive oil
1/2cup thinly sliced green onion
1/2cup chopped red pepper
1/2cup diced zucchini
1teaspoon Chopped fresh thyme
4ounces diced ham
8 eggs
1/4teaspoon Tabasco sauce
1/4teaspoon freshly ground black pepper
1/4teaspoon salt
3ounces diced pepper Jack cheese
1cup herb-flavored croutons


  1. Preheat oven to 375F.
  2. Heat oil in a heavy ovenproof skillet over medium-high heat. Add green onions, red pepper and zucchini. Cook 2 to 3 minutes, stirring occasionally. Add thyme and ham and cook 1 minute.
  3. Beat together eggs, Tabasco sauce, salt and pepper until well blended. Stir in cheese, then pour mixture over vegetables and ham in pan. Sprinkle croutons evenly over surface.
  4. Cook 5 minutes, covered, over very low heat. Scrape around sides and bottom, and place in oven, uncovered, 10 to 12 minutes. Serve hot or at room temperature.

Recipe adapted with permission from Morning Food: Breakfasts, Brunches, & More for Savoring the Best Part of the Day by Margaret Fox and John Bear. (Ten Speed Press, 2006)

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 380
  • Fat 26g
  • Saturated Fat 9g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 12g
  • Cholesterol 410mg
  • Sodium 1230mg
  • Potassium 430mg
  • Carbohydrate 9g
  • Fiber 1g
  • Sugars 2g
  • Protein 27g
  • Trans Fat 0
  • Vitamin A 30%
  • Vitamin C 50%
  • Calcium 25%
  • Iron 20%