In our house we love breakfast. However, we specially love breakfast meats, eggs, and potatoes. I was a breakfast veggie snob. Growing up my breakfast of champions was greasy delicious bacon, white toast, and over easy eggs cooked in the bacon grease.
Flashback to the old me of 230 pounds eating the most unhealthy, unfulfilling breakfasts a girl could eat. Did I mention my breakfast included like 5-6 pieces of bacon. Yikes! Not to say you shouldn’t treat yourself sometimes, but in moderation and a healthy balance.
So back to this frittata thing I whipped up in 20 minutes this weekend. We didn’t have many groceries in our fridge but we had eggs, milk, broccoli, and breakfast ham–you know life’s essentials. It was packed with protein, good vitamins and minerals from broccoli, and calcium from the milk. While ham tends to have a lot of sodium in it, thankfully it does pack some protein with its delicious flavors. Ham though should be consumed in low doses, and try to pick out the low sodium brands.
Pre-heat oven to 350 degrees
What you need….
- 3 eggs
- 1 1/2 cup of finely chopped broccoli
- 3/4 of small chunked ham
- 1/3 cup of milk
- Salt & Pepper
- Finely chop your broccoli. When it is finely chopped it will be tender in your frittata without having to steam first.
- Chunk your ham into small pieces. This will make sure you ham is warm the entirely way through.
- Whisk together 3 eggs, 1/3 cup of milk, and salt and pepper to your taste likings.
Mix together your eggs, ham, and broccoli and pour into your cast iron skillet or your non-stick baking dish.
Pro-tip: when cooking eggs in your cast iron, make sure you drizzle a little bit of olive oil in cast so your egg doesn’t stick.
Bake for 20 minutes or until center feels like a sponge when you press on it.