Start the day ‘sunny-side up’ with this healthy and filling veggie ham frittata recipe. Our protein-packed dish makes a great addition to any brunch — and it’s just as tasty room temperature as it is warm.
Imagine perfectly cooked onions, tomatoes and spinach, chilled overnight with a drizzle of olive oil for maximum flavor. This allows them to release some moisture so you won’t have a soggy frittata. Then, everything combines in one skillet with eggs, ham, red pepper and a topping of creamy ricotta cheese. You won’t want to make any other frittata recipe (at least for now). Want to eat more veggies? Click to learn how to eat them for breakfast.
The key to this veggie ham frittata recipe lies in knowing when to take it out. It shouldn’t be completely solid. The center should still have a slight jiggle when you gently shake the skillet. This indicates a perfectly cooked, custardy center. If you want a bite-sized version, try our recipe for Egg White Frittata Bites. And let us know what you think in the comments!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 Tbs. olive oil
- 1 onion, sliced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- ½ of 1 (7 oz.) boneless ham steak, cut into thin strips
- ½ cup drained roasted red pepper strips
- 9 eggs
- ½ cup ricotta cheese
- Chopped chives (optional)
Instructions
PrintIn skillet, heat oil over medium-high heat; add onion. Cook, stirring, 5 min. Add ⅓ cup water; reduce to medium-low. Cover; cook 15 min., adding tomatoes during last 5 min.
Stir in spinach; cook until wilted, 30 sec. Transfer to bowl; cool. Cover; chill overnight.
Heat oven to 350°F. Coat skillet with cooking spray. Add veggies, ham and peppers.
Beat eggs with ¼ tsp. salt and ¼ tsp. pepper; pour into skillet. Top with ricotta. Bake until set, 30 min. If desired, top with chives.
Nutrition
- Calories: 210
- Fat: 13 gram
- Saturated Fat: 5 gram
- Protein: 16 gram
- Carbohydrate: 6 gram
- Fiber: 1 gram
- Cholesterol: 295 mg
- Sugar: 4 gram
- Sodium: 420 mg
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