Frittata with Ham and Peas
and lemony kale salad
Ingredients
- Ham, thick deli-sliced - 8 oz , chopped
- Peas, frozen - 1 cup
- Eggs - 10
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 1/2 Tbsp
- Lemon juice - 1 Tbsp
- Vinegar, red or white wine - 2 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Oil, olive - 3 Tbsp
- Cucumbers - 4 oz , chopped
- Baby kale - 6 oz
Prep
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Make vinaigrette - (If prepping right before cooking, get oven heating first.) Whisk together lemon juice, vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
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Ham - Dice ham. (Can be done up to 5 days ahead)
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Cucumbers - Chop cucumbers. (Can be done 1 day ahead)
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Peas - Defrost.
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Eggs - Whisk together eggs, salt, and black 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; this is for 4 servings, adjust if customizing) oven-safe skillet over medium-high heat. Add oil and then ham. Saute until ham is golden brown in spots, 4 to 5 minutes.
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Stir peas into ham.
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Pour eggs over peas and ham. Stir to combine ingredients.
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Bake frittata for 18 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)
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Just before serving, toss cucumbers and baby kale in vinaigrette until dressed to your liking.
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Slice frittata and serve with salad on the side. Enjoy!
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