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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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  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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Make

  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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (60)
Gluten-free (13)
Paleo (4)
Vegetarian (5)

44 reviews

Super quick and easy on a busy night and the kids loved it. I just brushed the tops of the buns with butter <Tbsp and 15 minutes for everything. Added pickle slices to the sandwiches and a smoothie on the side.

By: Jennifer
Posted: Feb 01, 2020
Diet: Original
0 Helpful

We did the sandwiches with carrot sticks and cottage cheese. Quick and easy meal for a busy night.

By: Lori
Posted: Feb 25, 2019
Diet: Original
0 Helpful

I made it with veggie ham slices instead of mushroom. Good but why so much butter?

By: Sara
Posted: Feb 07, 2019
Diet: Vegetarian
0 Helpful

This was easy to make and everyone loved it. The side veggies were so simple, but so good! Agree that cooking a little longer would probably have been better since the bottom bun was a bit soggy. I had 2 sliders left over that reheated nicely in the toaster oven.

By: Michelle
Posted: Jan 21, 2019
Diet: Original
0 Helpful

Very quick and easy to make. Not the healthiest recipe but fine to have one in a while. Everyone found it very tasty. I cooked for the amount of time given and cheese was nicely melted, however I used grated cheddar cheese not Swiss.

By: Nicki
Posted: Nov 06, 2018
Diet: Vegetarian
0 Helpful

I combined this with a similar recipe from my mom. I put light mayo on the bottoms of the sliders, added ham and swiss and melted/caramelized the cheese under the broiler. The tops got brushed on top with 3 tbsp of butter mixed with 1.5 teaspoons of worchester, 1.5 teaspoons of mustard, and a pinch of garlic powder. The remaining butter mixture got brushed onto the melted cheese layer. I then loosely covered and baked in oven for about 8 minutes at 300 degrees, uncovered, and baked for another minute. Delicious!

By: Karen
Posted: Nov 05, 2018
Diet: Original
0 Helpful