Frittata with Ham and Roasted Vegetables

from ButterYum
makes 12 servings

Ingredients

  • 3 tablespoons olive oil
  • 2 cups chopped bell pepper (I used red and orange)
  • 2 cups seeded and chopped zucchini and/or summer squash
  • 2 cups chopped mushrooms
  • 1 cup chopped red, white, or yellow onion
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons finely minced garlic

  • 1 tablespoon butter
  • 2 cups cubed ham
  • 2 scallions, sliced

  • 12 large eggs
  • 1/4 cup heavy cream
  • 3/4 cup whole milk
  • 2 scallions, chopped
  • 1/4 cup grated parmesan cheese (use the good stuff)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon chopped chives

Directions

  1. Preheat oven to 425F and place rack in center position.
  2. Place chopped peppers, zucchini/summer squash, mushrooms, and onion on half sheet pan.
  3. Coat vegetables evenly with olive oil, salt, and pepper, tossing as needed; shake pan to spread vegetables in an even layer.
  4. After 15 minutes, remove vegetables from oven and add minced garlic; toss well and spread veggies out in a single layer and return to oven for 15-30 minutes until they are caramelized (the time will vary depending on which vegetables you use).
  5. Remove vegetables from oven and set aside until needed.  
  6. Reduce oven temp to 350F.
  7. In a 12-inch cast iron skillet over medium heat, saute ham and scallions in butter for about 5 minutes or until ham browns a bit; remove from heat.  Note: recipe can be halved and cooked in an 8 or 9-inch skillet.
  8. Add roasted vegetables to the skillet; stir the ham and vegetables together well and lightly press into an even layer (don't pack it tightly - you want to leave lots of air pockets for the egg mixture to seep into).
  9. In a medium bowl, whisk together the eggs, cream, milk, scallions, parmesan cheese, kosher salt, and black pepper; pour evenly over vegetables.
  10. Carefully place skillet into 350F oven and bake for 30-35 minutes until the eggs are cooked through and no longer giggly in the center of the pan.
  11. Remove from oven and top with shredded cheddar and chopped chives; return to oven for 3-4 minutes until cheese melts.  If you like the cheese to brown a bit, place under broiler for a minute or two (watch it carefully to prevent burning).

recipe inspired by ina garten

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