Sun-Dried Tomato Pesto Ham Frittata
This Sun-Dried Tomato Pesto Ham Frittata is salty, savory, packed with flavor and the perfect addition to your holiday brunch spread.
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
- Preheat oven to 425ºF.
- 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.
Notes
*Both pesto and ham are salty foods, so feel free to leave out the additional salt.
Nutrition
Serving: 1slice | Calories: 213kcal | Carbohydrates: 6.5g | Protein: 13.4g | Fat: 15.2g | Saturated Fat: 3.3g | Cholesterol: 260.4mg | Sodium: 657.4mg | Fiber: 1.1g | Sugar: 3.9g