Ham and Bell Pepper Frittata
with fruit salad
It's hard to beat the flexibility of this frittata that is made with vegetables and deli ham. Feel free to customize it with other vegetables or leftover proteins that you have in the fridge.
Ingredients
- Bell peppers, any color - 1 , diced
- Onions, medium - 1/2 , diced
- Ham, deli-sliced - 4 oz , chopped
- Eggs - 8
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Salsa - 1/2 cup
- Strawberries - 1 pint , quartered
- Mint, fresh (opt) - 1 Tbsp , chiffonade
- Blueberries, raspberries, or blackberries - 1 pint (sub halved grapes)
- Lime juice - 2 tsp
Prep
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Bell peppers / Onions / Ham - (If prepping right before cooking, get oven heating first.) Prep as directed. Combine bell peppers and onions in one container. Store ham separately. (Can be done up to 5 days ahead)
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Strawberries / Mint (if using) - Prep as directed.
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Eggs - Whisk eggs with salt and pepper.
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Make
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Heat oven to 425F / 218C.
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Heat a 10.5” to 12” / 26 cm to 30 cm skillet over medium-high heat. Add cooking oil and then bell peppers and onions with a pinch of salt. Saute until soft, 3 to 4 minutes. Add ham and saute for 2 minutes more.
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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.
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While frittata cooks, combine both types of berries, mint, and lime juice. Toss gently to combine.
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Slice frittata and serve with salsa. Enjoy fruit salad on the side.
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