This is a nice change from a regular Vegetable Frittata. I like the broccoli and ham combination. When I make this recipe I use turkey ham, skim milk and 2% reduced fat cheddar cheese. It turns out great!
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Broccoli and Ham Frittata
| Recipes |
1 |
2 |
3 |
4 |
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| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Ingredients | ||||||
| Eggs |
3 |
6 |
9 |
12 |
15 |
18 |
| Milk |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Flour |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Chopped broccoli |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Diced ham |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Reduced fat cheddar cheese |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
Assembly Directions: In a mixing bowl, whisk the eggs, milk and flour until combined.
Cook the broccoli and drain completely. Add the drained broccoli, ham and cheese to the egg mixture. Mix well.
Freezing Directions: Pour egg mixture into a freezer bag or container. Seal, label and freeze.
Serving Directions: Thaw egg mixture over night in the refrigerator. Preheat over to 350 degrees. Grease a pie pan or spray with cooking spray. Pour egg mixture into pie pan. Bake for 45 to 55 minutes or until set in the center (a knife inserted in the center of the dish will come out clean).
Nutritional Info: Per Serving: 103 Calories; 4g Fat (39.0% calories from fat); 11g Protein; 4g Carbohydrate; 1g Dietary Fiber; 116mg Cholesterol; 266mg Sodium. Exchanges: 1-1/2 Lean Meat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.2 Responses to “Broccoli and Ham Frittata”
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