Shelly's Recipe

Baked Spiral Ham and Vegetable Frittata

Category: Breakfast Casseroles

4-6 slices ham, cut into bite size pieces
8 oz mushrooms, sliced
1 zucchini, thinly sliced into rounds
1/2 red pepper, diced
1/2 green pepper, diced
3 green onions, thinly sliced
2 tbsp butter
6 eggs
1 cup half and half
3/4 cup milk
1 tbsp chopped fresh rosemary and/or fresh basil
1 tsp salt
1/2 tsp ground black pepper
4 oz cheddar cheese, grated
12 oz Swiss cheese, grated


Preheat the oven to 375. In a medium sized bowl toss together the first six ingredients.

Melt 2 tablespoons butter over med-low heat in a 10-12 inch flame proof skillet allowing the butter to coat the bottom and sides. Place the ham and vegetables in the skillet; simmer on low heat for 5-7 minutes.

Using the same bowl, beat the eggs together with half and half and milk, season with herbs, salt and pepper. Pour egg mixture over vegetables; add grated cheeses to the vegetables in the skillet, stir gently just to mix. Over medium heat, allow frittata to set in skillet for 5-7 minutes then transfer to middle rack in the oven and finish baking 20-25 minutes.

The frittata is ready when the center is set (not liquidy) and the appearance is golden. Cut into wedges and serve warm or at room temperature.