Herbed Ham & Veggie Frittata

The Cornucopia at Oldfield B&B
Southbury, CT

1 cup chopped onion
1 diced garlic clove
1/2 cup sliced fresh mushrooms
1 tablespoon olive oil
3 tablespoons butter
1/2 cup chopped sweet red pepper
2 cups diced zucchini and/or yellow squash
1 cup diced fully cooked ham
7 beaten eggs
1 cup cubed mozzarella cheese
1/4 cup fresh parsley
2 tablespoons snipped fresh basil
1 teaspoon snipped fresh oregano
1/8 teaspoon pepper
1 cup shredded swiss cheese


Saute onion, garlic and mushrooms in in olive oil and butter over medium low heat until soft. While saute is underway, steam red pepper, zucchini, and yellow squash in microwave until al dente.

Add diced ham and veggies to pan and continue to saute over medium low heat until ham is warm. Beat eggs with 1/4 cup water, add to pan, stir in the mozzarella cheese, most of the parsley, the basil, oregano and pepper and fold under as if making an omelet for 2-3 minutes. Continue to cook for another 5 minutes on top of stove until eggs begin to set.

Remove from stove, sprinkle top with swiss cheese and remaining parsley and place in a 350 degree oven for about 10 minutes. During last ten minutes turn oven to high broil. Frittata should puff up nicely and be a light golden brown when done.

Remove from oven and let stand for 5 minutes. Slice like a pie to serve.