There I was standing in front of my open fridge pondering what to make for dinner. I’m usually more organize. Herby Roasted Pepper & Ham Frittata came about because I had an abundance of wonderful farm-fresh eggs in my fridge & not a lot of fresh ingredients apart from some herbs. One of the most versatile recipes you could make has to be a frittata. You can add almost any veg, cooked meat, cheese and herbs to one. Not to mention a frittata transcends all meal times – perfect for breakfast, brunch, lunch or dinner served simply with some tomatoes & baby salad greens tossed in olive oil and balsamic vinegar. Serve this warm or cold; both are equally delicious.
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Every Thursday my husband brings home farm-fresh eggs from a man called ‘Animal’. Animal has chickens that get to run around outside during the day then be safe & cozy in their coop during the night. Not only are farm-fresh eggs better for you than eggs from chickens stuffed into god-awful cramped cages but it’s a much better life for the hens. If you think I’m being trite then visit a mass-egg-layering facility, you might make you think twice about where your eggs come from. And buying eggs marked “organic” or “cage-free” does not mean those chickens have a better life than caged hens as the cage-free are still cramped and peck at each other. Just as brown eggs do not mean they’re healthier than white.
Your standard large egg in the US weighs about 56.7g (2oz) so if you’re buying eggs from a local farm or a friend who keeps hens, a set of scales will help you determine the size. Important for baking but not important for frittata or most other savory recipes.
When stumped for dinner options, there’s always eggs whether it’s a simple omelet, a quiche or a frittata like this easy and very delicious Herby Roasted Pepper & Ham Frittata. Until next time, toodles, Lovoni xo
Some more frittatas on Fresh Hunger: Zucchini, Basil & Parmesan; Sausage Pizza Frittata; Asparagus & Salmon Frittata and Artichoke, Spinach & Feta Frittatas.
HERBY ROASTED PEPPER AND HAM FRITTATA
Equipment
- large non-stick, oven-safe skillet
Ingredients
- 12 large eggs
- 1/2 cup heavy cream
- 1 1/2 cups finely grated fresh parmesan
- A good pinch of sea salt and freshly ground pepper
- A pinch of nutmeg
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, finely grated
- 16 oz jar roasted red pepper strips, drained
- 6.5 oz jar sun-dried tomatoes, drained and chopped
- 6 oz ham, diced
- 1/3 cup roughly chopped fresh Italian parsley, plus extra leaves for garnish
- 1/4 cup chopped basil leaves
Instructions
- 3 garlic cloves, finely grated
- 16 oz jar roasted red pepper strips, drained
- 6.5 oz jar sun-dried tomatoes, drained and chopped
- 6 oz ham, diced
- 1/3 cup roughly chopped fresh Italian parsley, plus extra leaves for garnish
- 1/4 cup chopped basil leaves
Nutrition
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Hi!
Found your website through Instagram and I love the recipes. I wanted to try this one but unfortunately it appears as though there is an error and there are no instructions for its preparation. Instead of instructions are additional ingredients listed. Can you please repost the recipe.
Nicole I have checked that recipe and there is nothing wrong with it so I’m not sure what has happened your end. Try printing it and see what happens.
I can send you a screen shot so you can see the method. Sorry you’re having this issue. Maybe something is getting caught-up. Try refreshing your browser
and clearing your cache and see if that helps.
Cheers,
Lovoni
Hi! I’m Mrs. Animal. I’m glad you are enjoying the eggs. The “girls” as we call the chickens are happy too!
Hi Sandy, too funny, I love it, “Mrs Animal”. Thank you so much. I love the eggs and to know your chickens are happy. xo