Prep 15 mins
Cook 30 mins
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.
- 4 ounces 98% fat-free honey ham, chopped (I used Alpine Lace)
- 1⁄2 cup chopped onion
- 1⁄3 cup chopped green bell pepper
- 1⁄3 cup chopped red bell pepper
- 1⁄3 cup chopped orange bell pepper
- 1 teaspoon chopped garlic
- 1 tablespoon chopped fresh parsley
- 2 medium potatoes, cooked and cubed
- 2 tablespoons canola oil, divided
- 3 large eggs
- 6 egg whites (or 3 more whole eggs)
- 1 dash pepper
- 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.
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.