Cheesy Ham and Vegetable Frittata
This hearty breakfast frittata combines a medley of frozen vegetables in cheese sauce with diced ham, mushrooms and onion. The eggs are seasoned with basil and pepper before being cooked slowly in a skillet until set and golden. The cheesy vegetable mixture is added at the end for a final melt, creating a complete and flavourful meal in one pan. It serves two to four people and takes only 25 minutes from start to finish.
Ingredients
- 1 (10 ounce) package frozen broccoli cauliflower carrots with cheese sauce
- 1/2 cup mushroom, thinly sliced
- 1 garlic clove, minced
- 1/4 cup onion, chopped
- 1 tablespoon olive oil
- 1/2 cup cooked chicken or 1/2 cup cooked ham, diced
- 4 eggs, beaten
- 1/4 teaspoon dried basil
- 1/4 teaspoon pepper
Method
- Prepare the frozen vegetables by following the cooking instructions on their packaging.
- Heat the olive oil in a large skillet and cook the sliced mushrooms, minced garlic and chopped onion for 5 minutes.
- Stir in the diced ham and continue to cook for another 2 minutes, stirring often.
- Combine the beaten eggs with dried basil and pepper in a small bowl, then pour this mixture over the contents of the skillet.
- Place a lid on the skillet and cook without stirring until the edges are firm and the base turns a golden colour, which should take 10-12 minutes.
- Gently lift the set edges to let any liquid egg run underneath.
- Continue cooking until the egg mixture is fully set but still retains some moisture.
- Spoon the cooked vegetables and their cheese sauce over the top of the frittata.
- Cover the skillet again and cook for a further 2-3 minutes.
- Carefully loosen the frittata from the pan's edges and slide it onto a plate for serving.
Nutrition (per serving)
Sodium168300 mg
Recipe details
CategoryBreakfast
Authorlittleturtle
