Don’t you wish this meal would magically appear on your table Monday morning? Yeah, me too. .
This was our Saturday morning brunch. My son had a few friends over and it just seemed right to go overboard a little. This morning I’m going to show the ham and cheese frittata. Some people call these crustless quiche. Normally I do mine vegetarian, but my boys prefer it with meat. We did a good sized pan. It was enough to feed 8, with good sized portions.
2/3 cup chopped bell peppers (really you can add in any veggies you want here, or omit them all together)
1/3 cup chopped onions
1 cup chopped ham, you can see what type I used in the photo
3/4 cup grated medium cheddar and parmesan. Both cheeses mixed together made 3/4 cup
2 teaspoons olive oil
Preheat oven to 325°. Heat a nonstick skillet with your oil.Nonstick skillets really are the best for frittatas. It the most simple to remove the frittata. Once heated, saute peppers, onions, and ham for about 5 minutes.
Add in eggs and cheese. Mix well.
Bake in oven for about 25 to 35 minutes. This really depends on your oven and thickness of pan. It should be cooked almost all the way through. It will continue to carry over cook once you remove from oven. I remove mine from the skillet and plate. If you want to leave it in the pan to serve, that’s great too. We had plenty of leftovers, and that was perfect. It will hold on the fridge for about a week, just reheat in the microwave. .
Happy Monday y’all! We’ve got this ????