Ham and Pepper Frittata

5 from 1 vote

These individual frittatas are mild and sweet from ham and sautéed onions and bell peppers. They make for an easy on the go meal but are special enough for a weekend brunch. Feel free to add any fresh or dried herbs you like here to vary the flavor profile. I like to serve this with a side salad.

Course Breakfast

Cuisine American

Keyword bell pepper, breakfast, dairy-free, easy, egg, fritatta, ham, nightshade-free, nut-free, pork

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 299kcal

Author Jenny Ross

Ingredients

1 tablespoon butter or butter flavored coconut oil for dairy-free
1/2 onion diced fine
1 bell pepper diced, swap fennel or zucchini for nightshade-free
1 cup ham diced
8 eggs
1/2 cup heavy cream or coconut cream for dairy-free
salt and pepper to taste

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Instructions

Preheat oven to 350ºF and spray the cups of a muffin tin with butter or coconut oil (you will need 16 cups). Alternatively, use silicone muffin cups set onto a baking tray (these make for easy release and storage). You do not need to grease the silicone baking cups.
In a large pan, heat butter and when hot, add the onions and bell peppers. Sauté over medium high heat until soft and translucent, about 10 minutes. Let cool for 10 minutes.
Mix eggs thoroughly and add salt, pepper, and cream. Add in the ham and sautéed vegetables and stir to combine.
Portion the egg mixture into vegetable filled muffin tins. Do not fill past 3/4 full or they can overflow. Bake at 350ºF until just set, about 20 minutes. Cool slightly before serving.

Notes

Serving size is 4 muffins.

Nutrition