What's for Breakfast? Veggie and Ham Frittata

So, if you haven't noticed by now, I'm on a major garden high.  It's so fun seeing veggies basically grow right in front of your eyes and then getting to cook and eat them.  It's kind of addicting.  Growing up we had a HUGE garden that my parents always made me and my sister weed, so I despised the thing.  But I guess I am now far enough removed from that trauma and am enjoying tending to our (very small in comparison) garden.  We are still waiting for our tomatoes to come in which will be really exciting, but right now we are enjoy squash, peppers and herbs.  Here's an easy breakfast we threw together from some of the things we harvested.  Enjoy!

Veggie and Ham Frittata

Serves 2

3 whole eggs

2 egg whites

½ cup shredded Monterrey Jack

¼ lb deli ham, cut in ¼ inch strips

1 tbsp olive oil

½ zucchini, quartered and sliced in thin slices

1 Anaheim pepper (or substitute any other pepper you like)

2 green onions, thinly sliced

3 cloves garlic, minced

6 large basil leaves, cut into a chiffonade

2 roma or Campari tomatoes, sliced thinly

salt and pepper to taste

Whisk eggs and egg whites together in small bowl.  Add cheese and set aside.

In a 10-inch omelet pan over medium heat, saute ham (or frizzle it as they say in New Orleans) until golden brown.  Reserve to a plate.  Add olive oil and saute zucchini and peppers until soft. Add green onion, garlic and basil and cook for one minute more.  Add ham and distribute the mixture evenly over the bottom of the skillet.  Spread the tomatoes over the mixture then pour eggs/cheese over top.  Cook on low until egg is almost totally set.  Use a plate to help flip the frittata.  Cook on second side 1-2 minutes and serve! 

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