Ham and Zucchini Frittata
A great recipe for breakfast or a light lunch, this frittata is available only in our non-stick pan for an easy release.
Cooking Steps
1. Whisk the Eggs, Cheese and Basil
In a medium bowl whisk together the ingredients below and set aside.
- Large Eggs6
- Jack Cheese(shredded)½ cup
- Basil Leaves(thinly sliced)10
- Kosher Salt1 tsp.
- Black Pepper10 turns
2. Add the Oil While Preheating the Cookware
Add the oil then preheat, the Non-stick pan to 325°F/ 165°C (medium).
- Extra Virgin Olive Oil1 Tbsp.
3. Add and Cook the Vegetables and Ham
Add the vegetables to the pan and cook for 4 minutes or until slightly toasted.
- Zucchini(diced small)½ cup
- Red Bell Pepper(diced small)½ cup
- Ham Steak(diced small)½ cup
4. Cook the Spinach
Add the spinach and cook for 1 minute until wilted.
- Fresh Spinach2 cups
5. Add the Eggs and Begin Cooking the Frittata
Add the eggs and cheese over the cooked vegetables and ham and scrape down the side to create an even surface. Cook for 6- 7 minutes or until the sides look opaque and set, making sure not to stir.
6. Release the Edges if Needed
Using a rubber spatula, release the sides of the fritatta.
7. Flip and Finish Cooking the Frittata
Make sure to watch the video before flipping the frittata. Place a plate large enough to cover on top of the pan and carefully invert to flip, then carefully slide the frittata back to the pan. Continue cooking for 2 more minutes or until the frittata feels bouncy when poked on the surface.
8. Transfer the Frittata
Turn off the heat and transfer the frittata to a serving plate.
9. Serve Immediately
Enjoy with a fresh salad and your favorite condiments.
- Arugula(optional)as needed
Let’s Get Cooking!
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