Roasted Mixed Vegetable and Ham Frittata

 

What do you do with leftovers? Repurpose them!

We had leftover roasted celery root and mixed vegetables; it was only the two of us for dinner so there was quite a bit. I also had some leftover ham from the split pea soup I recently made. I tossed the vegetables and ham together and put them in the bottom of a buttered deep-dish pie pan. It took nine well-beaten eggs to cover this. I didn’t add any salt and pepper to the eggs because the vegetables were well seasoned and the ham salty. It was the right decision, adding any more salt would have been too much.

We had the frittata for dinner with enough leftover for a lunch for me.

Roasted Mixed Vegetable and Ham Frittata
Serves: Four

Ingredients

Leftover vegetables
2 thick slices ham, cut into small cubes
nine large eggs
1/4 cup milk or half and half
Kosher salt and freshly ground pepper, to taste

Method

Preheat oven to 325ºF.

Place the vegetables and ham in the bottom of a lightly greased deep-dish pie pan.

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Beat the eggs and dairy until frothy. Pour over the vegetables.

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Bake for one and one-quarter hours or until the frittata is completely set. Test with the blade of a knife. The frittata is done when the knife comes out clean.

Roasted Mixed Vegetable and Ham Frittata
 
The vegetables I used were well seasoned and I opted not to season the frittata. Be sure to taste your leftovers before seasoning.
Ingredients
  • leftover vegetables
  • 2 thick slices ham, cut into small cubes
  • nine large eggs
  • ¼ cup milk or half and half
  • Kosher salt and freshly ground pepper, to taste
Method
  1. Preheat oven to 325ºF.
  2. Place the vegetables and ham in the bottom of a lightly greased deep-dish pie pan.
  3. Beat the eggs and dairy until frothy. Pour over the vegetables.
  4. Bake for one and one-quarter hours or until the frittata is completely set. Test with the blade of a knife. The frittata is done when the knife comes out clean.

 

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