Make this easy ham and vegetable frittata with leftovers. Use either chopped up leftover roast veggies with this recipe or just about any leftovers would be delicious.

One of our favorite ways to use leftovers is to make a frittata. I love quiche but when it comes to easy and a little less carbs, frittatas are awesome. The sky is the limit on ingredients and with a basic recipe you can produce an easy quick breakfast or lunch.

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Today we make a ham and vegetable frittata using leftovers. We used our leftover roast veggies from last nights dinner along with ham, but you could use steak or chicken. And if you don’t have any leftovers then you could quickly roast or stir fry any veggies you might have on hand.

What you will need for this leftover roast veg recipe

Ingredients:

8 eggs
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup of Monterey Jack Cheese or Mozzarella
2 cloves garlic, minced
2 cups leftover roast veggies such as broccoli, asparagus, red bell pepper, onion, zucchini and yellow squash
1 cup chopped ham
1/4 cup parmesan cheese

Equipment Needed:

Oven safe skillet
Mixing Bowl
Whisk

How to Make this Ham and Vegetable Frittata:

Preheat your oven to 425° F. Break 8 eggs into a medium size bowl, season with salt and black pepper. Whip well

Add the milk and continue to whip until eggs and milk are well combined.

Carefully add cheese to egg mixture and mix with a fork until the cheese is incorporated

Chop ham and leftover veggies into bite size pieces. Mince both cloves of garlic.

Add a splash of olive oil in a 10 or 12 inch cast iron skillet and heat on medium heat. Add chopped ham and cook for 2 to 3 minutes.

Add the minced garlic and your leftover veggies to the ham and stir to heat. NOTE: If you don’t have leftover vegetables then they need to be cooked until soft prior to adding egg mixture.

Pour the egg and milk mixture onto the ham and veggies. Gently stir to combine.

Stir and heat over medium heat until the bottom and sides start to set.

Top your ham and veggie frittata with the parmesan cheese and place in oven. Bake for 12-14 minutes watching it carefully. Remove from oven when the center is almost set.

Remove from oven and let rest for 5-10 minutes. Slice into six servings and serve May be served hot or cold.

Other Breakfast Recipes:

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Print Recipe

5 from 6 votes

Ham and Vegetable Frittata

Make this easy ham and vegetable frittata with leftovers. You could make so many different frittatas with this leftover roast veg recipe.

Prep Time30

Cook Time20

Total Time50

Course: Breakfast, Main Course

Cuisine: American, French

Keyword: frittata with leftovers, ham and vegetable frittata, leftover roast veg recipe

Servings:

Calories: 245kcal

Author: Evelyn Osborn

Equipment

10 or 12 inch Cast Iron Skillet

Ingredients

8 eggs
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup Monterey Jack Cheese or Mozzarella
2 cloves garlic minced
2 cups leftover roast veggies such as broccoli, asparagus, red bell pepper, onion, zucchini and yellow squash
1 cup chopped ham
1/4 cup parmesan cheese

Instructions

Preheat your oven to 425° F. Break 8 eggs into a medium size bowl, season with salt and black pepper. Whip well. Add the milk and continue to whip until eggs and milk are well combined.
Carefully add the Monterey Jack cheese to egg mixture and mix with a fork until the cheese is incorporated
Chop ham and leftover veggies into bite size pieces. Mince both cloves of garlic.
Add a splash of olive oil in a 10 or 12 inch cast iron skillet and heat on medium heat. Add chopped ham and cook for 2 to 3 minutes.
Add your leftover veggies to the ham and stir to heat then add minced garlic. If you don’t have leftover vegetables then they need to be cooked until soft prior to adding egg mixture.
Pour the egg and milk mixture onto the ham and veggies. Gently stir to combine.
Stir and heat over medium heat until the bottom and sides just start to set.
Top your ham and veggie frittata with the parmesan cheese and place in oven. Bake for 12-14 minutes watching it carefully. Remove from oven when the center is almost set.
Remove from oven and let rest for 5-10 minutes. May be served hot or cold.