Ham and Gorgonzola Frittata

Ham and Gorgonzola Frittata

 

I love Saturday and Sunday mornings. Sleeping in, going to the farmer’s market, messing around in the garden and BRUNCH! One of my favorite things to make for brunch is a frittata. They are incredible simple and always look impressive. Serve for breakfast on its own or with some toasted bread and jam or have for lunch with some simple dressed salad greens.

 

This version combines julienned potatoes, onion, bell pepper, ham and gorgonzola. I also used more egg whites than yolks to keep the calorie count down. The gorgonzola is mild enough to please any palate and the potatoes hold the egg mixture together beautifully. Try your own combination adding meat, veggies and cheese and impress your friends and family. Warning: they’ll want to have brunch at your place all the time!

 

Ingredients:

  • 2 tsp olive oil
  • 4 medium golden potatoes, julienned
  • 1/3 cup chopped onion
  • ½ bell pepper, chopped
  • 2 tsp chopped fresh oregano
  • 4 oz chopped ham
  • ¼ cup crumbled gorgonzola cheese
  • 8 egg whites
  • 3 egg yolks
  • 1 Tbsp salt
  • 2 tsp ground black pepper

 

Directions:

Julienne potatoes in a food processor or with a mandolin (my preferred method.)

 

 

Set oven to broil at 400 degrees.

Heat a large cast iron skillet (or oven save skillet) on medium high heat. Coat the skillet with the olive oil. Add the potatoes, salt and pepper and cook, stirring occasionally for about 6 minutes. Add the onion, bell pepper and oregano and continue cooking, stirring occasionally for another 6-8 minutes or until potatoes are lightly browned and cooked through (not crispy) and the onion is translucent. Remove from the heat and evenly distribute the mixture in the skillet.

 

 

Whip the eggs together with a fork or wisk and set aside.

 

 

 

 

 

 

 

 

 

Top the potato mixture with the ham and gorgonzola cheese. Pour the eggs over the top and tilt the skillet to evenly distribute. Put the skillet in the oven and broil for 2-5 minutes, watching carefully so it does not burn. The egg should be cooked through and lightly browned.

Remove from the oven, cut like a pie and serve.

 

 

Servings: 6      Serving Size: 1/6of frittata

Calories: 186               Fat: 7.2g          Sat. Fat: 2.9g   Carbs: 22g

Sodium: 1304mg         Fiber: 1.9g       Sugar: 1.8g      Protein: 11.6g

One Response to “Ham and Gorgonzola Frittata”

    Leave a Fab Comment

    Your email address will not be published. Required fields are marked *

    About Me
    Hi! I'm Barbara and yes, I cook! Welcome to my world of mouth-watering delicious food that you don't have to feel guilty about.
    More about me →
    Search
    Subscribe
    Receive an email whenever I post a new recipe

    Recent Recipes

    Orange Cured Salmon
    Carrot Salad with Hazelnuts and Pomegranate Seeds
    Quick Rye Irish Soda Bread
    Gluten-Free Chestnut Cake with Beet Grape Sauce
    Valentine's Day Vanilla Bean Cheesecake with Blackberry & Meyer Lemon Sauce