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.

Course Breakfast, Main Course

Cuisine American, French

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

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 245kcal

Author Evelyn Osborn

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

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.