60 minutes
A savory frittata loaded with diced ham, bell peppers, onions, and cheddar cheese, perfect for a hearty meal.
Salted Butter, melted
tablespoons
Ham, diced
0 lb
Bell Pepper, chopped
each
Bell Pepper, chopped
each
Onions, diced
cups
Cheddar Cheese, shredded
0 oz
Large Eggs, whisked
each
cups
teaspoons
Black Pepper, ground
teaspoons
1. Preheat Oven and Grease Baking Dish
Preheat your oven to 350°F and grease a 1.5- to 2-quart oval baker or a 9 by 13-inch baking dish.
2. Sauté Ham
Melt the butter in a large skillet over medium heat. Add the diced ham and sauté for about 2 minutes.
3. Cook Vegetables
Add the chopped green and red bell peppers along with the diced onions to the skillet. Cook for about 3 to 4 minutes, until the vegetables are tender.
4. Assemble in Baking Dish
Spread the ham and vegetable mixture evenly in the greased baking dish. Sprinkle half of the shredded cheddar cheese over the mixture.
5. Prepare Egg Mixture
In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth and well combined.
6. Add Egg Mixture and Bake
Pour the egg mixture over the ham and vegetables in the baking dish. Sprinkle the remaining shredded cheddar cheese on top. Bake in the preheated oven for 35 to 40 minutes, or until the center is cooked through.
7. Cool and Serve
Let the frittata cool for about 5 minutes before serving.
Bake just until eggs are set and slightly jiggly in the center to prevent a rubbery texture.
Opt for high-quality, smoked ham with good marbling and robust flavor, farm-fresh eggs, and fresh bell peppers for the best taste and color.
Use a well-seasoned cast-iron or non-stick, oven-safe pan for even cooking and easy release.
Use about 1/4 cup of dairy (whole milk or a combination of milk and cream) for every 4 eggs to ensure a creamy texture.
Let the frittata rest for a few minutes before slicing to finish setting and enable cleaner cuts.
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