Ham and Broccoli Frittata
Photography Courtesy American Heart Association and the American Diabetes Association
Featured in March/April 2021
2 cups frozen fat-free O’Brien potatoes, thawed
6 ounces small broccoli florets, rinsed in cold water, drained but not dried
8 large egg whites
1 large egg
4 ounces lower-sodium, low-fat ham (uncured, nitrate-nitrite-free), cut into ¼-inch cubes
¼ cup fat-free milk
¼ teaspoon black pepper
- Preheat oven to 400°F. Lightly spray a medium ovenproof skillet with cooking spray. Heat over medium. Remove from heat. Put potatoes in the skillet. Lightly spray with cooking spray. Cook 4 to 5 minutes or until potatoes are golden brown, stirring occasionally.
- In a microwaveable bowl microwave the broccoli, covered, on high 3 to 4 minutes or until crisp-tender. Drain in a colander. Stir broccoli into potatoes.
- In a medium bowl whisk eggs whites and egg. Whisk in the ham, milk, and pepper. Pour the mixture over the potatoes and broccoli; stir well.
- Bake 15 to 18 minutes or until eggs are set. Makes 4 servings (¼ frittata per serving).
Recipe courtesy the American Heart Association and the American Diabetes Association.