Frittata with Ham and Roasted Vegetables

Frittatas are one of my favorite egg dishes for a few reasons.  First, there's no need to make a crust - which is both a time saver and it reduces our carb intake.  Second, you can fill them with just about anything - specific meat/veggie combos, leftovers from last night's dinner, forgotten items from the crisper drawer, etc.  And last, but certainly not least, they're equally delicious served both warm and at room temperature.  So that makes frittatas tasty, versatile, and convenient!  I hope I've convinced you to give them a try.

Start by roasting a mixture of vegetables in the oven as directed in the recipe below.

In a 12-inch cast iron skillet, saute ham and scallions in a little butter.  Remove from heat.

Note: this recipe can be reduced in half and baked in an 8 or 9-inch cast iron skillet.

Add the roasted vegetables to the skillet with the ham and stir well.  Lightly press the vegetables into an even layer - don't press too firmly, there needs to be lots of air spaces for the egg mixture to seep into.

Wondering what that red thing is?  It's a silicone handle cover so I don't burn my hands on the hot skillet.

Whisk together eggs, cream, milk, parmesan cheese, scallions, kosher salt, and pepper.

Pour the egg mixture over the vegetables.

Carefully transfer the skillet to a 350F oven for 30-35 minutes or until the eggs are no longer giggly in the center of the pan.

Remove from oven and sprinkle shredded cheddar cheese and chopped chives evenly all over.  Return to oven for 3 or 4 minutes to melt cheese.  If you like your cheese browned, carefully place under broiler for a minute or so.

Allow to rest for 10-15 minutes before slicing.  Serve warm or at room temperature.  

Items used to make this recipe:

(affiliate links)

• 12-inch cast iron skillet https://amzn.to/3pfetxU

• silicone handle cover https://amzn.to/44bRliq

• pie server https://amzn.to/3qYMcMz

• flat whisk https://amzn.to/3skqvTS

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Frittata with Ham and Roasted Vegetables

makes 12 servings

Printable Recipe

Ingredients

• 3 tablespoons olive oil

• 2 cups chopped bell pepper (I used red and orange)

• 2 cups seeded and chopped zucchini and/or summer squash

• 2 cups chopped mushrooms

• 1 cup chopped red, white, or yellow onion

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 2 teaspoons finely minced garlic
  

• 1 tablespoon butter

• 2 cups cubed ham

• 2 scallions, sliced
  

• 12 large eggs

• 1/4 cup heavy cream

• 3/4 cup whole milk

• 2 scallions, chopped

• 1/4 cup grated parmesan cheese (use the good stuff)

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper
  

• 1/2 cup shredded cheddar cheese

• 1 teaspoon chopped chives

Directions

1. Preheat oven to 425F and place rack in center position.

2. Place chopped peppers, zucchini/summer squash, mushrooms, and onion on half sheet pan.

3. Coat vegetables evenly with olive oil, salt, and pepper, tossing as needed; shake pan to spread vegetables in an even layer.

4. After 15 minutes, remove vegetables from oven and add minced garlic; toss well and spread veggies out in a single layer and return to oven for 15-30 minutes until they are caramelized (the time will vary depending on which vegetables you use).

5. Remove vegetables from oven and set aside until needed.

6. Reduce oven temp to 350F.

7. In a 12-inch cast iron skillet over medium heat, saute ham and scallions in butter for about 5 minutes or until ham browns a bit; remove from heat.

8. Add roasted vegetables to the skillet; stir the ham and vegetables together well and lightly press into an even layer (don't pack it tightly - you want to leave lots of air pockets for the egg mixture to seep into).

9. In a medium bowl, whisk together the eggs, cream, milk, scallions, parmesan cheese, kosher salt, and black pepper; pour evenly over vegetables.

10. Carefully place skillet into 350F oven and bake for 30-35 minutes until the eggs are cooked through and no longer giggly in the center of the pan.

11. Remove from oven and top with shredded cheddar and chopped chives; return to oven for 3-4 minutes until cheese melts. If you like the cheese to brown a bit, place under broiler for a minute or two (watch it carefully to prevent burning).

recipe inspired by ina garten

Baked Denver Omelet

Here's a great technique for making an oven-baked omelet that will feed six nicely (twelve if you double the recipe).  I love the simplicity of being able to stir everything together, pour it in a casserole dish, and pop it in the oven to cook rather than having to stand at the stove top, cooking one omelet at a time.  

Some folk disagree about which ingredients are acceptable to include in a Denver Omelet, but most agree that ham, green bell pepper, and onion are a must.  This version also includes cheese which my family considers a mandatory omelet ingredient.  Feel free to adjust to suit your family's taste.

To begin, crack 8 large eggs into a mixing bowl.

Then you're going to need to add a little half and half (whole milk, cream, or evaporated milk work well too).

Add finely chopped onions and green bell pepper.

Of course no omelet is complete without a little cheese.  Cheddar is traditional, but feel free to use whatever you like - even mix a couple of cheeses together.  Cheddar and Mozzarella are a good combo.  I also like Mexican blends.  Monterey and Colby Jack are awesome.  Pepper Jack and Sharp Cheddar rock my world.  You get where I'm going - use what you like.

And don't forget about the ham.

And a touch of salt and pepper.

Whisk together the eggs and half and half.

My favorite whisk to use with eggs is a flat whisk.  I can't believe how much faster the flat tines mix the eggs together than a traditional whisk.  

Less sloshing in the bowl too.

Ta-Da!

Ok, add the chopped onion and pepper.

The cheese...

The ham...

And lastly, kosher salt and ground black pepper.

Mix, mix, mix.

Pour into a 7x11-inch oven-safe casserole dish that's been sprayed with non-stick cooking spray.  To feed a larger crowd, you can double the recipe and bake it in a 9x13-inch casserole dish.

Bake in a preheated 400F oven for about 25 minutes.

You'll know the omelet is done when a knife inserted in the center comes out clean.

Done!

We like to enjoy it drizzled with Sriracha.   

Nom, nom, nom.... mmmmmmm!

Items used to make this recipe:

(affiliate links)

• flat whisk https://amzn.to/32KzSDH

• 7x11 casserole dish https://amzn.to/3HgmG8I

• 9x13 casserole dish (double recipe) https://amzn.to/3re8oQi

• baking spray https://amzn.to/34ip5RB

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Baked Denver Omelet

Makes 6 servings (3 1/2-inch square)

Printable Recipe

Ingredients

• 8 large eggs

• 1/2 cups half and half (or whole milk, evaporated milk, heavy cream, etc).

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped green bell pepper

• 4 ounces shredded cheddar cheese

• 1 cup chopped leftover cooked ham

• 1/2 teaspoon Kosher salt

• 1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 400F and prepare a 7x11-inch oven-safe casserole dish by spraying it with nonstick cooking spray; set aside.

2. In a large mixing bowl, whisk together eggs and half and half.

3. Add remaining ingredients and stir well to combine.

4. Pour mixture into prepared casserole dish and bake about 25 minutes or until a knife inserted in the center comes out clean.

5. Cool for 5 minutes before cutting and serving.

Note

• To double recipe, bake in a 9x13-inch casserole dish and extend the cooking time by a few minutes.   adapted from Taste of Home.