Cheesy Ham Vegetable Frittata Broccolicarrotcauliflower Recipes

HAM, VEGETABLE AND CHEESE FRITTATA

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Cook bell pepper, onion, zucchini and ham in butter 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender and ham is starting to brown.
• Meanwhile, in small bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed.
• Pour egg mixture over ham mixture. Cook over medium heat 6 to 8 minutes, stirring gently, until eggs are almost set. Reduce heat to low. Top with tomato slices and cheese. Cover and cook 2 to 3 minutes or until cheese is melted and eggs are completely set. Sprinkle with basil. Cut into wedges.

CHEESY HAM & VEGETABLE FRITTATA (BROCCOLI/CARROT/CAULIFLOWER

Steps:

• Cook vegetables according to directions on package.
• In a large skillet, sauté mushrooms,garlic, and onion in olive oil, over med heat, for 5 minutes.
• Add meat and cook for 2 more minutes, stirring frequently.
• In small bowl season eggs with basil and pepper; pour into skillet over ham.
• Cook, covered, over low heat without stirring until edges set and bottom is golden (10-12 minutes).
• Lift edges carefully to allow uncooked egg to flow to the bottom of the pan.
• Cook until mixture sets but is still moist.
• Pour vegetables and cheese over top of frittata.
• Cover and cook an additional 2-3 minutes.
• Loosen around edges and slide onto serving plate.

CHEESY CAULIFLOWER BROCCOLI CARROT BAKE

Steps:

• Heat oven to 400f.
• Bring a large saucepan of water to the boil, then add the chopped cauliflower, chopped broccoli and cubed carrots and cook for 5 mins - lift out a piece to test, it should be cooked. Drain the veggies then tip into an ovenproof dish.
• Put the saucepan back on the heat and add the milk, flour and butter. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick. Turn off the heat, stir in 1 cup of cheese and pour over the veggies. Scatter over the remaining 1/2 cup of cheese and 3 tbsp breadcrumbs.
• Bake 30-35 mins.

CRABMEAT FRITTATA WITH TOMATOES AND HERBS

Steps:

• In a bowl, whisk the eggs until frothy and season with half the salt and pepper.
• In a nonstick 10-inch skillet, cook the garlic and shallots in the olive oil for 1 minute over moderate heat.
• Add the tomatoes, basil, and thyme, raise the heat, and continue cooking until most of the water from the tomatoes has evaporated.
• Stir in the crabmeat, season with the remaining salt and pepper, and cook 1 minute to heat through.
• Stir the eggs into the skillet.
• Over high heat, continue stirring with a wooden spoon while simultaneously shaking the pan back and forth over the flame.
• The eggs will begin to form small curds.
• Continue stirring and shaking until the eggs are set but still somewhat soft on top.
• Loosen the frittata from the skillet with a rubber spatula and slide it onto a large dinner plate.
• Cover the frittata with another dinner plate and invert the plates.
• Slide the frittata back into the skillet and continue cooking over high heat to brown the other side, about 2 minutes.
• The cooked frittata should be golden brown on both sides.
• Carefully transfer the frittata to a large dinner plate, cut into wedges, and serve hot or at room temperature.

HAM AND VEGETABLE FRITTATA

Steps:

• Heat 1 tbsp canola oil in large cast-iron or ovenproof skillet, making sure to get oil on sides.
• Saute onion, peppers and garlic until tender; remove from pan.
• Add remaining oil to pan and cook potatoes over medium heat until lightly browned; add add remaining vegetables and ham and cook 4-5 minutes more.
• Meanwhile, in a bowl, beat together eggs and egg whites, and pepper.
• Pour egg mixture over vegetables; cover and cook 8-10 minutes or until eggs almost set, then place under broiler (6" from heat) and cook 2 minutes or until eggs are completely set.
• Cut into wedges and serve.