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!
Vegetable and Ham Fritatta
A Karen original recipe
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.
Remove from oven, and cut into 4 wedges. Serve hot.
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