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Ham and Vegetable Frittata
with roasted carrots / sugar snap peas

Active: 25 min Total: 40 min
Deli-sliced ham and a few vegetables make this frittata both easy and filling.
Smarts: Sugar snap peas aren't part of a strict paleo diet, so feel free to substitute another paleo-friendly green vegetable like asparagus or green beans.


Ham and Vegetable Frittata:
  • Bell peppers, red - 1 , sliced
  • Onions, medium - 1 , sliced
  • Ham, deli-sliced - 6 oz , chopped
  • Eggs - 6
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
Roasted Carrots and Sugar Snap Peas:
  • Carrots - 16 oz , matchsticks
  • Sugar snap peas - 12 oz , trimmed (sub asparagus or green beans)
  • Oil, cooking - 1 Tbsp
  • Garlic powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Sesame seeds, white (opt) - 1/2 tsp


  1. Carrots / Bell peppers / Onions / Ham - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. (Note: You want the carrots fairly thin so they will finish roasting at the same time as the sugar snap peas.) Store carrots in one container. Combine bell peppers and onions in another container. Store ham separately. (Can be done up to 5 days ahead)
  2. Sugar snap peas - Trim sugar snap peas. (Can be done up to 3 days ahead)
  3. Eggs - Whisk eggs with salt (portion for frittata) and pepper.

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  1. Heat oven to 425F / 218C.
  2. While oven is heating, heat a 10.5” to 12” / 26 cm to 30 cm skillet over medium-high heat. Add oil (portion for frittata) and then bell peppers and onions with a pinch of salt and saute until tender, 2 to 4 minutes. Stir in ham and cook for 1 minute more.
  3. Pour in eggs. Stir until ingredients are all mixed through and then transfer to the oven. Bake for 20 to 25 minutes until eggs are set and inserted knife comes out cleanly.
  4. Once frittata is in the oven, whisk together oil (portion for carrots and snap peas), garlic powder, salt, and sesame seeds. Toss with carrots and sugar snap peas. Spread out on a sheet pan.
  5. Transfer to the oven and roast, shaking the pan halfway through cooking, until carrots are tender, 10 to 14 minutes.
  6. Slice frittata. Serve with roasted vegetables on the side. Enjoy!



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