Western Frittata

A great Western-style omelette with lots of great fillings.

Serves: 6
Cook Time: 35 Minutes

Ingredients

• 4 slices of Smithfield Deli Thin Cooked Ham or Honey Ham, chopped/shredded
• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 1/2 cup red bell peppers, diced
• 1/2 cup green bell peppers, diced
• 1 clove garlic, minced or mashed
• 4 eggs, lightly beaten
• 1/8 teaspoon oregano
• 1/4 cup fine breadcrumbs
• 1/2 pound (2 cups) shredded Cheddar cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Drop of hot sauce
• 2 tablespoons minced fresh parsley

Steps

Preheat the oven to 325 degrees F. Over medium heat, melt the butter in a saucepan. Add onion, green and red bell peppers, and garlic, and saute for 5 minutes until the vegetables are soft. Add the ham and stir well.

Place the beaten eggs in a large bowl. Add the oregano, breadcrumbs, cheddar cheese, salt, pepper, hot sauce and parsley to the eggs. Add the sauteed vegetables, garlic and ham along the liquid in the skillet and toss. Pour the mixture into a greased 7x11 inch pan. Bake for 30 minutes, or until set. To serve, cut into squares.

The frittata may be served hot or cold, and may be frozen after baking. Reheat in a 300 degree F oven for 10 minutes.

Serving Suggestions

Serve with hashbrowns and fresh fruit.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (2) Post Your Comment

ann3642
i just love paulas cooking

sunshinejudy
Can't wait to try this for our 4th of July weekend camping, I am going to reheat on the grill for breakfast.

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