HERBY ROASTED PEPPER & HAM FRITTATA

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.

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.

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HERBY ROASTED PEPPER AND HAM FRITTATA

You can add almost any veg, cooked meat, cheese and herbs to a frittata. A frittata is perfect for a lunch or dinner served simply with some baby salad green tossed in olive oil and balsamic vinegar. Serve this warm or cold.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Lunch

Servings: 10

Calories: 309kcal

Author: Lovoni

Equipment

• large non-stick, oven-safe skillet

Ingredients

US Customary – Metric

• 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

• Preheat the oven to 350°F (180°C).
• In a large bowl, whisk together the eggs, cream, 1 cup of parmesan, salt, pepper and nutmeg until thoroughly combined.
• Heat the oil in a large, oven-safe, non-stick skillet (frying pan) over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
• Add the pepper strips, sun-dried tomatoes, ham, parsley and basil; stir to combine. Pour the egg mixture into the pan. Sprinkle with remaining 1/2 cup parmesan. Cook over medium-low heat for 5 minutes. Place the skillet, uncovered, into the oven. Bake for 25 to 30 minutes or until set. Let stand in the skillet for 30 minutes. Slide the frittata onto a cutting board or large flat platter. Cut into wedges to serve. Serve warm, room temp or cold. Top with extra parsley leaves and extra grated parmesan if desired.

Nutrition

Calories: 309kcal | Carbohydrates: 15g | Protein: 20g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 236mg | Sodium: 1179mg | Potassium: 878mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1155IU | Vitamin C: 32mg | Calcium: 251mg | Iron: 3mg