Because a frittata is so egg-heavy, you can either serve it for dinner or make it for a late breakfast or brunch on a weekend. This versatile, interesting meal is something you definitely try.
- 2 tablespoons butter or margarine
- 8 ounces cubed cooked ham
- 1 small yellow summer squash, chopped
- 6 eggs, lightly beaten
- Salt and black pepper
- ½ of an 8-ounce round Brie cheese, chopped
- 1 large tomato, seeded and chopped
- Preheat broiler. In a large broiler-proof skillet melt butter over medium heat.
- Add ham and squash to butter; cook for 2 minutes.
- In a medium bowl combine eggs, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Add egg mixture to skillet; cook for 1 minute.
- Sprinkle with cheese and half of the tomato.
- As the mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue until egg mixture is almost set.
- Broil 4 to 5 inches away from heat about 1 minute or until top appears set. Sprinkle with remaining tomato. Cut into wedges.
- Category: Main Course
- Method: Broiling
- Cuisine: American
Keywords: green tomato frittata, cheese and tomato frittata