Smiles peeps,
yesterday was such a beautiful day, it's funny for this summer beautiful is less than 88°!
On Sunday's I usually try to make an egg dish of some sort,
I had plenty of veggies, ham and eggs in the frig.
So it's simple - a Roasted Veggie and Ham Frittata!
I wanted an easy recipe and a baked Frittata's will do, and it's great to have the leftovers the next day!
Roasted Veggie and Ham Frittata
What You'll Need:
- Drizzle of olive oil
- 3 spring green onions, sliced
- 1 cup of broccoli florets
- 1 medium chopped tomatoes (can use cherry)
- Asparagus, chopped into thirds
- 1 cup of chopped Ham
- 8 eggs
- Parmesan Cheese
- Salt and Pepper
Preheat the oven to 400°.
Line a small baking sheet with parchment paper (or foil) and place all the veggies on, sprinkle with a little oil, and salt/pepper. Bake for 12 minutes, take out the tray and add the ham, bake about 4 more minutes (just heating ham). Remove tray from oven.
Place the roasted veggies in bottom of your baking dish, sprinkle some Parmesan Cheese on top. Slightly beat the eggs and pour on top, and some more Parmesan Cheese. Place on the middle rack of your oven, and bake for 12-15 minutes.
Take out of oven, and you can check to see if it's done by sticking a toothpick down in a few spots. If the toothpick comes out clean, it's done.
Slice, and enjoy!
What You'll Need:
- Drizzle of olive oil
- 3 spring green onions, sliced
- 1 cup of broccoli florets
- 1 medium chopped tomatoes (can use cherry)
- Asparagus, chopped into thirds
- 1 cup of chopped Ham
- 8 eggs
- Parmesan Cheese
- Salt and Pepper
-Preheat the oven to 400°.
-Line a small baking sheet with parchment paper (or foil) and place all the veggies on, sprinkle with a little oil, and salt/pepper.
-Bake for 12 minutes, take out the tray and add the ham, bake about 4 more minutes (just heating ham). Remove tray from oven.
-Place the roasted veggies in bottom of your baking dish, sprinkle some Parmesan Cheese on top. Slightly beat the eggs and pour on top, and some more Parmesan -Cheese.
-Place on the middle rack of your oven, and bake for 12-15 minutes.
-Take out of oven, and you can check to see if it's done by sticking a toothpick down in a few spots.
-If the toothpick comes out clean, it's done.
-Slice, and enjoy!
This sounds and looks delicious, Cathy! I think I'm going to have to try this with some peppers maybe. I don't usually check out recipe posts because I am gluten free and I can't eat most of them, but this one I can eat! Thank you for sharing it!
It looks so yummy. I love a frittata with asparagus.
Thanks for having such a fun party!
Jody
That looks so delish! Now I have to go convince myself that the bowl of cereal I am about to eat will be as good : o ( GOing to try this recipe over the weekend!
Wow, that looks so yummy. I've made something similar in a pan before, but it comes out too thin unless I put a ton of stuff in it. I really like the idea of putting it in a baking dish, it's more compact and thicker. I think I'm going to try your recipe this weekend.
Oh, btw, thanks for your lovely comment.
Jacky
Hi Cathy~ Mmm...this looks delicious! We love baked eggs as they are easy to prepare and you can empty the fridge of so many leftover veggies. You know what we discovered? We love putting chopped cooked brussel sprouts in our egg dishes! I chop the brussel sprouts in the food proc., stir fry them with seasonings, eat them for dinner one night and use the leftovers on pizza, in a quiche, omelette or frittata.
Cathy, even your prep photos look good! When I cook, everything is on mismatched plates. Looks delicious and I love your little ceramic chickens. Thank you for being a gracious host, andrea b.
Looks and sounds delish!!!!! Thanks for hosting!!
This looks easy and fantastic! Thanks for sharing at All My Bloggy Friends last week. I'm looking forward to seeing what you'll share this week! Jamie @ Love Bakes Good Cakes