Sun-Dried Tomato Pesto Ham Frittata
Try this Sun-Dried Tomato Pesto Ham Frittata recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 8 eggs
- 1/2 cup non-dairy milk (any milk works i use cashew or almond milk)
- 1/4 teaspoon sea salt depending on taste preference*
- 1/4 teaspoon ground black pepper or to taste
- 4 tablespoons pesto
- 1/2 cup sun-dried tomato halves chopped (not oil packed)
- 4.5 oz. (about 1 cup) diced smithfield spiral sliced h
- Carbohydrate 9.39960000105274 g
- Cholesterol 6.53333333333333 mg
- Fat 2.01816666691916 g
- Fiber 0.247666672262434 g
- Protein 5.61660000012399 g
- Saturated Fat 0.979226666704709 g
- Serving Size 1 1 Serving (178g)
- Sodium 172.214583333789 mg
- Sugar 9.15193332879031 g
- Trans Fat 0.0939758333430216 g
- Calories 77 calories
Preheat oven to 425 degrees F.In a 10-inch (or slightly larger) oven-safe skillet or cast iron skillet, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes and until tender. Add garlic and cook about 1 minute more.Meanwhile, in a large bowl, whisk together eggs, milk, salt & pepper and pesto. Fold in sun-dried tomatoes and ham.Pour egg mixture into skillet. Transfer skillet to oven and bake until egg mixture is set, about 20 minutes. Serve with a light side salad or a piece of toast and enjoy.
