Baked Western Frittata

Yield: 8-10 servings

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Total Time: 35-40 minutes

Ingredients:

12 large eggs, beaten

16 oz. diced ham (Smithfield is the brand I use because it is gluten free)

2 bell peppers (preferably two different colors), chopped

½ sweet onion, chopped

½ cup shredded cheese (Mexican blend, cheddar, or their plant-based alternatives are all good choices)

½ tsp ground black pepper

¼ tsp sea salt

½ tsp dried parsley

Directions:

1. Preheat the oven to 375 degrees. I find that this recipe doesn’t do as well when I use my convection setting.

2. Spray a 9x11 baking dish liberally with cooking spray.

3. Spread the onion and bell peppers evenly on the bottom of the baking dish.

4. Place the peppers and onions in the oven for 5 minutes.

5. Remove the baking dish and add the ham, shredded cheese, then cover with the beaten eggs.

6. Sprinkle dried parsley, salt, and pepper on top.

7. Bake for 25-30 minutes until the edges begin to brown and the middle is set. I move the casserole dish to see if the middle is set.

8. Let cool for 5 minutes, then cut into 8 or 10 pieces.

Serving suggestions:

Salsa and/or avocado are great with this frittata. Serve alongside skillet potatoes or fresh fruit.