Pinned it Tuesday: ham, zucchini, and gruyere frittata

8 Jan

As promised, here’s the recipe from my “Christmas, take deux” brunch attempt:

Ham, Zucchini, and Gruyere Frittata

  • 1 tablespoon extra-virgin olive oil
  • 1 cup coarsely chopped sliced deli ham (5 ounces)
  • 2 small zucchini, sliced into 1/4-inch half-moons (2 cups)
  • Coarse salt and ground pepper
  • 8 large eggs, lightly beaten
  • 1/2 cup grated Gruyere cheese (1 1/2 ounces)

Directions:  Preheat oven to 425 degrees.  In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add ham and zucchini, season with salt and pepper, and cook about 5 minutes.  Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes.  Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges.  Serve warm or at room temperature.

(original recipe here)

I didn’t snap a picture of the frittata because I was too busy nursing my burnt thumb and a quickly forming blister…!

 

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