Ham and Vegetable Frittata

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 6
  • About This Recipe

    “A frittata is an open-faced omelet; this is great if you have a hard time turning the traditional omelet. Great for breakfast, and brunch.”


  • 4ounces98% fat-free honey ham, chopped( I used Alpine Lace)
  • 1/2 cupchopped onion
  • 1/3 cupchopped green bell pepper
  • 1/3 cupchopped red bell pepper
  • 1/3 cupchopped orange bell pepper
  • 1teaspoonchopped garlic
  • 1tablespoonchopped fresh parsley
  • 2mediumpotatoes, cooked and cubed
  • 2tablespoonscanola oil, divided
  • 3largeeggs
  • 6egg whites( or 3 more whole eggs)
  • salt
  • 1dashpepper
  • Directions

  • Heat 1 tbsp canola oil in large cast-iron or ovenproof skillet, making sure to get oil on sides.
  • Saute onion, peppers and garlic until tender; remove from pan.
  • Add remaining oil to pan and cook potatoes over medium heat until lightly browned; add add remaining vegetables and ham and cook 4-5 minutes more.
  • Meanwhile, in a bowl, beat together eggs and egg whites, and pepper.
  • Pour egg mixture over vegetables; cover and cook 8-10 minutes or until eggs almost set, then place under broiler (6″ from heat) and cook 2 minutes or until eggs are completely set.
  • Cut into wedges and serve.
  • Reviews

  • “I made this frittata for dinner tonight, and it made a healthy, fast, easy, and very colourful meal.Unfortunately, with cooking for 8 minutes on the stove top, by the time my eggs were almost set, the bottom had scorched, (it is a heavy bottomed pan). The burned flavour did not permeate through the dish though…next time I will start to broil the eggs earlier.It is just personal preference, but I think we might enjoy the addition of a little heat, so I will add some chopped jalenpeno with the other peppers next time as well. I appreciate having this recipe for a lower fat, very tasty egg dish.”