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Sun-Dried Tomato Frittata on a white plate
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5 from 1 vote
Nutrition Facts
Sun-Dried Tomato Pesto Ham Frittata
Amount Per Serving (1 slice)
Calories 213 Calories from Fat 137
% Daily Value*
Fat 15.2g23%
Saturated Fat 3.3g21%
Cholesterol 260.4mg87%
Sodium 657.4mg29%
Carbohydrates 6.5g2%
Fiber 1.1g5%
Sugar 3.9g4%
Protein 13.4g27%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 servings
Sun-Dried Tomato Pesto Ham Frittata
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
 
Ingredients
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 8 eggs
  • ½ cup non-dairy milk (any milk works, I use cashew or almond milk)
  • 1/4 teaspoon sea salt + more or less to taste, as needed*
  • 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 ham
Instructions
  1. Preheat oven to 425ºF.

  2. 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.
  3. Meanwhile, in a large bowl, whisk together eggs, milk, salt & pepper and pesto. Fold in sun-dried tomatoes and ham.
  4. 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.
Recipe Notes

*Both pesto and ham are salty foods, so feel free to leave out the additional salt.

Author: Kim Lee
Course: Breakfast, Brunch
Cuisine: American
Keyword: easy frittata recipe, holiday frittata recipe, Sun-Dried Tomato Pesto Ham Frittata

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