Smithfield Ham and Vegetable Frittata

This easy one dish meal was featured in our Smithfield magazine ads.

Recipe from Smithfield
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  • 10 slices Smithfield Ham, cut into bite size pieces
  • 8 ounces mushrooms, sliced
  • 1 zucchini, thinly sliced into rounds
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 3 green onions, thinly sliced
  • 2 tablespoons butter
  • 6 eggs
  • 1 cup half-and-half
  • 3/4 cup milk
  • 1 tablespoon chopped fresh rosemary and/or fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 ounces cheddar cheese, grated
  • 12 ounces Swiss cheese, grated
Preheat the oven to 375 degrees F. In a medium-sized bowl toss together the first six ingredients.
Melt 2 tablespoons butter over med-low heat in a 10- to 12-inch, flame-proof skillet allowing the butter to coat the bottom and sides. Place the ham and vegetables in the skillet; simmer on low heat for 5-7 minutes.
Using the same bowl, beat the eggs together with half-and-half and milk, season with herbs, salt, and pepper.
Pour egg mixture over vegetables; add grated cheeses to the vegetables in the skillet, stir gently just to mix.
Over medium heat, allow frittata to set in skillet for 5-7 minutes then transfer to middle rack in the oven and finish baking 20-25 minutes. The frittata is ready when the center is set (not liquidy) and the appearance is golden. Cut into wedges and serve warm or at room temperature.
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