I’m constantly on the lookout for recipes that sneak veggies into my picky eaters. I’ve found that eggs and cheese are good vessels for getting those veggies in, and this frittata recipe has plenty of both! Frittata is super yummy: it’s like quiche without the crust. The last time I made frittata, only Jonas and I liked it (it was too tomatoey for Jake and Eliza). The cookbook suggested pea and ham as an ingredient alternative, so I altered the recipe to make it work for our picky eaters. Peas and ham in eggs might seem weird, but it’s was a great mix of savory and sweet.
Everyone, even the onion haters, loved it!
*Note: frittata traditionally has a layer of veggies on the bottom instead of crust at the bottom, but I noticed that baby Jonas would leave some of the veggies on his tray if they weren’t mixed in with the eggs. It’s easier to pick out the veg if it’s not mixed in. The reciepe below rectifies this, but might not be technically a frittata.
Makes 8 portions.
Prep: 5 minutes Cooking: 25 minutes
2 Tbsp Olive Oil
1/2 Yellow Onion, chopped
1 cup Frozen Peas
8 oz thick cut ham, cut into 1/4 inch pieces
salt and pepper
2 Tbsp Milk
1/4 cup Parmesan Cheese, shaved
Heat the oil over medium heat in a 13-inch non-stick pan. Add the onion and frozen peas, a bit of salt and pepper, and cook until onion is soft and peas are heated through, about 10 minutes. Add the ham, mix.
Preheat the broiler to high. Beat the eggs with the milk. Season. Add half of the eggs to the pan. Mix eggs and vegetable/ham mixture. Pour the rest of the eggs on top. Cook until the eggs are set underneath, about 5 minutes. The eggs on the top will not be set yet.
Sprinkle the Parmesan cheese on top. Cook under the broiler until the top eggs are set and the cheese is melted and browned. If you have a plastic pan handle, make sure to wrap the handle in aluminum foil before you broil the pan.
Cut into wedges and eat up! Can be served hot or cold, but we prefer hot.
We’re totally loving this! There were a few pieces leftover, but they didn’t last long! I was impressed with how well the leftovers kept; usually egg based dishes aren’t so great the day after. But these were still good, and were perfect for baby lunches!
What have you been eating lately?