Italian Herb Frittata
From rottman 15 years ago
- 15 minutes to make
- Serves 4
The original recipe was taken from the McCormick's website. It's been tweeked to my tastes. If you'd rather revert to the original, remove the butter and garlic.
Ingredients
- 3 Tb butter shopping list
- 1 Tb olive oil shopping list
- 1 medium sweet onion, thinly sliced shopping list
- 2 cloves garlic, chopped shopping list
- 1/2 medium zucchini, halved and then sliced 1/8-inch shopping list
- 1 cup diced ham shopping list
- 6 ea eggs shopping list
- 1/4 cup milk shopping list
- 1 tsp italian seasoning shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp black pepper shopping list
- 2 medium plum tomatoes, sliced shopping list
- 1 cup shredded mozzarella cheese shopping list
How to make it
- Melt the butter and oil in a 10-inch, nonstick, ovenproof skillet. Add the onion, zucchini, and garlic. Cook and stir for 4 minutes. Add the ham and cook for another few minutes.
- Beat the eggs, add the milk, italian seasoning, and salt and pepper, in medium bowl. Pour into the skill. Do NOT stir. Allow the eggs to set on the bottom - about 5 minutes.
- Layer the tomatoes over the top of the egg mixture. Sprinkle with the cheese.
- Place the skillet into a 350 degree pre-heated oven and bake for minutes. It's ready when the eggs/cheese brown around the edge of the skillet. Remove and place on a hotpad.
- Cut with the sharp edge of a teflon spatula and serve.
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