I love love love eggs in the morning, and I’m always loading mine up with meats, cheeses, and veggies to make them a more filling, more satisfying meal. I love making frittatas because they’re a stress-free way to make delicious eggs in bulk, which makes them an awesome option for gatherings and meal prep alike. This Ham, Cheese, & Veggie Frittata is packed with flavor, tender veggies, savory ham, and lots of melty cheese. Since St. Patrick’s Day is right around the corner, I also topped it with some cute bell pepper shamrocks. It’s a perfect easy, healthy, WW friendly dish to make for the upcoming holiday (or any day)!
Making a Ham, Cheese, & Veggie Frittata
I love frittatas because they’re an absolute breeze to make. Just cook your veggies, beat your eggs, chop up your meat, and mix it all together. Then bake, slice, serve, and enjoy! To make this frittata, you need:
- Eggs
- Milk, which makes the eggs fluffier. You can use a plant-based milk, cream, or omit entirely.
- Salt & pepper to season
- Fresh garlic, or you can use garlic powder to add flavor
- Onion and red + green bell peppers
- Lean ham (or use any meat you like – bacon, sausage, etc all work great)
- Fat free cheddar cheese (or use any cheese you like)
Preheat oven to 325F. I make this frittata in a cast iron skillet so that I can cook my veggies and then just add the eggs, etc to minimize dishes. If you don’t have a cast iron, cook your veggies in one pan, then spray an 8×8 baking dish well with cooking spray and cook your frittata in that.
First, dice your onion and peppers, mince your garlic, spray your cast iron with some cooking spray and sauté it all together for 4-5 minutes, until soft. If making shamrocks, slice green bell pepper into thin slices horizontally to create shamrocks + stems and don’t sauté, set aside. In a medium mixing bowl, combine eggs, milk, salt, pepper and whisk until eggs are fully beaten. Dice up your ham (i prefer to use a ham steak for little cubes, but slices diced up work too) and add it and your cheese to the egg mixture. Pour egg mixture right into the cast iron and give it a little mix to incorporate the veggies into the egg, ham, and cheese. Top with shamrocks if desired and bake for 25-30 minutes, until lightly golden and puffed up.
Remove from oven, let cool slightly before slicing and serving. Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy!
Ham, Cheese, and Veggie Frittata
Equipment
- Mixing Bowls
- Cast Iron Skillet or use an 8×8 pan
Ingredients
- 1/2 cup ham diced
- 1 cup onion finely chopped
- 1 clove garlic minced
- 1 red bell pepper diced (about 1 cup)
- 1 green bell pepper diced (about 1 cup) or made into shamrocks
- 8 eggs beaten
- 1/4 cup skim milk
- ½ Tsp salt
- ¼ tsp pepper
- 1 cup fat free cheddar cheese shredded
Instructions
- Preheat oven to 325F.
- Dice your onion and peppers, mince your garlic, spray your cast iron with some cooking spray and sauté it all together for 4-5 minutes, until soft. Remove from heat. *If making shamrocks, slice green bell pepper into thin slices horizontally to create shamrocks + stems and don’t sauté, set aside.
- In a medium mixing bowl, combine eggs, milk, salt, pepper and whisk until eggs are fully beaten.
- Dice up your ham (i prefer to use a ham steak for little cubes, but slices diced up work too) and add it along with your cheese to the egg mixture.
- Pour egg mixture right into the cast iron and give it a little mix to incorporate the veggies into the egg, ham, and cheese. Top with shamrocks if desired and bake for 25-30 minutes, until lightly golden and puffed up.
- Remove from oven, let cool slightly before slicing and serving. Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy!
1 thought on “Ham, Cheese, & Veggie Frittata”
Easy to cook and packed with flavors! What not to like?