Vegetable and Ham Fritatta

Sometimes on weekends, I really want to make something hearty and filling that uses lots of my random bits & pieces in the fridge & freezer. This concoction really did use quite a bit of random ingredients, and it tasted fantastic! It even reheated well the next day. Enjoy!

Veggie and ham fritatta - done

Vegetable and Ham Fritatta
A Karen original recipe
Serves 4

6 eggs, beaten
2 Tbsp skim milk
2 tsp safflower oil
1 1/2 sweet bell peppers (I used orange and yellow), diced
6 oz lean ham, cubed (I used ham from a spiral-cut ham)
1 cup cherry tomatoes, halved or quartered if large
1/4 tsp salt
1/4 tsp pepper
3 green onions, green parts only, chopped

Preheat the oven to 400. Beat eggs in a large bowl with milk. Set aside.

Meanwhile, heat oil in a 10-inch ovenproof skillet. Add bell peppers, and sauté until beginning to soften. Add ham and cherry tomatoes, and sauté for another 2 minutes. Pour egg mixture into pan, and stir around to distribute ham & veggies evenly.
Veggie and ham fritatta - saute Veggie and ham fritatta - pre bake

Remove from heat, and sprinkle surface with salt & pepper and green onions. Place skillet in oven, and bake for about 10 minutes, or until set.
Veggie and ham fritatta - baked

Remove from oven, and cut into 4 wedges. Serve hot.

Nutritional info:
Calories: 210.1
Total Fat: 13.1 g
Cholesterol: 297.9 mg
Sodium: 838.5 mg
Total Carbs: 7.4 g
Dietary Fiber: 1.1 g
Protein: 15.9 g


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