Vegetable Frittata with Ham & Italian-Style Cheeses

Name: Vegetable Frittata with Ham & Italian-Style Cheeses
Total time: 2100 s
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 cup ham chopped; 1 cup cremini mushrooms OR button mushrooms, sliced; 8 ounces pepper frozen, stir-fry; 1 leeks small, rinsed and thinly sliced, white part only; 1/2 cup provolone cheese Wisconsin, shredded; 6 eggs; 1/4 cup milk; 2 teaspoons fresh basil; 1/2 teaspoon dried basil; 1/8 teaspoon black pepper; 3/4 cup asiago Wisonsin, shredded

Pork

12Ingredients

┅Calories

35Minutes

Description

As featured at the International Association of Culinary Professionals breakfast. A great addition for a Sunday brunch or a light lunch.

Ingredients

servings:

3 tablespoons olive oil
1 cup ham (chopped)
1 cup cremini mushrooms (OR button mushrooms, sliced)
8 ounces pepper (frozen, stir-fry)
1 leeks (small, rinsed and thinly sliced, white part only)
1/2 cup provolone cheese (Wisconsin, shredded)
6 eggs
1/4 cup milk
2 teaspoons fresh basil
1/2 teaspoon dried basil
1/8 teaspoon black pepper
3/4 cup asiago (Wisonsin, shredded)

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Directions

Preheat oven to 350°F.
In a 10-inch nonstick ovenproof skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add ham, mushrooms, frozen stir-fry vegetables, and leek. Cook and stir about 4 minutes or until vegetables are tender. Drain vegetable mixture and remove from heat. Stir in Provolone cheese.
In a medium bowl, whisk together eggs, milk, basil, and pepper. Pour over vegetable mixture in skillet.
Transfer skillet to preheated oven and bake 13-15 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes. With a knife or spatula, loosen edge and bottom of the Frittata; invert onto serving plate. Sprinkle with Asiago cheese and cut into wedges.

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