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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (135g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup ham |
||
| Calories 212 | ||
| Calories from Fat 118 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.1g | 20% | |
| Saturated Fat 5.9g | 29% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 287mg | 95% | |
| Sodium 449mg | 18% | |
| Potassium 185mg | 5% | |
| Total Carbohydrate 8.8g | 2% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.0g | ||
| Protein 14.3g | 28% | |
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Frittata With Ham and Roasted Pepper
By: Boomette
This recipe comes from Coup de Pouce, issue February 2008. I'm posting it for ZWT 4 Italy.
SERVES 4
Ingredients
- 5 eggs
- 1/2 cup milk or half-and-half cream
- 1 tablespoon Dijon mustard
- 1 cup crouton
- 1/4 cup ham, chopped
- 1/2 cup fontina or provolone cheese, grated
- 1/4 cup roasted red pepper, drained and chopped
- 1/4 cup green onion, finely chopped (green part only)
Directions
1
In a bowl, with a whisk, whisk eggs, milk and Dijon mustard. Add croutons, ham and half the cheese, half bell peppers and half green onions. Pour the mixture of eggs in a greased pie plate of 9 inches or an 8 inches greased square pan. Sprinkle with remaining cheese, bell pepper and green onion.2
Cook in a preheated oven of 350 F for about 20 minutes or until the frittata is golden and the eggs are set. Keep cooking under the preheated grill for about 2 minutes or until frittata is golden and is lightly puffed. Put the pan on a rack and let cool for 5 minutes. Use a spatula to loosen the edges from the pan and cut in wedges.
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- Course > Main Dish
- Main Ingredient > Meat > Pork > Ham
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven > Broil/Grill
Featured Reviews for This Recipe
From: puppitypup
On Aug 16, 2008
Boomette, I love your recipes, they're always keepers! This was delicious, even with a few substitutions. I was out of mustard so I used 1/4 t dry mustard, and I used cheddar/jack for the cheese. So easy to make and quite elegant. I halved the recipe (rounded up to 3 on the eggs) and used a 6" pie plate. Thank you for posting! Made for Zaar Stars Tag, please see my rating system as I rate tougher than most.
From: Kitchen Witch Steph
On Jul 4, 2008
My husband had two servings of this for brunch today...it's safe to say that he really liked it. I definitely enjoyed my piece, too. I had to stop and admire the prettiness of it before digging in. It was such an easy frittata to put together. I used some Caesar salad croutons that I had leftover and because of price I used provolone (although I imagine the fontina is even better). I put mine in an 8-inch glass dish and had to bake it for an extra 10 minutes for it to be set up. Came out of the pan nice and easy though. Thanks Boomie! Made for my Babes for ZWT4. Update: I made this two days later since I had enough ingredients to make it again. Made it for my girlfriends...this time with fontina cheese and an extra egg (S&P). It was a big hit!
From: Lauralie41
On Jun 24, 2008
This recipe caught my eye because it sounded great and it is baked in the oven. I used skim milk, seasoned croutons, and pre-packaged diced ham. Also used provolone cheese that I bought sliced so I cut the slices into thin strips. When eggs were set I turned the broiler on high and browned. DH does not care for roasted red peppers but he enjoyed this a lot for breakfast. A easy to make breakfast that tastes wonderful! Made and reviewed for ZWT 4.
From: Bayhill
On Jun 12, 2008
Delicious! We really loved this quick and easy frittata. The flavors compliment each other perfectly and it is also very pretty to look at. I used a smoked fontina cheese and the half & half. Also, I added a little extra ham, cheese, red peppers, and green onions. I baked this in an 8" square baking dish for 35 minutes and it came out perfect. Thank you for sharing this fantastic recipe...it is definitely a keeper! Made for ZWT4
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