Try it with cheese


November 07, 1999

In last Sunday's Menu Planner, the cheese in the Ham and Cheese Frittata was omitted. Here is the correct recipe.

Ham and Cheese Frittata (Wednesday)

Makes 4 servings

Preparation time: 5 minutes

Cooking time: less than 20 minutes

cooking spray

8 ounces well-trimmed, chopped ham (about 2 1/4 cups)

2 cups frozen tiny green peas

1 (7-ounce) jar drained roasted red peppers, diced

4 large eggs

4 egg whites

4 ounces shredded reduced-fat Cheddar cheese

1 (10 3/4 -ounce) can reduced-fat condensed cream of mushroom soup

In an oven-safe (see note below), large nonstick skillet coated with cooking spray, heat ham, peas and peppers on medium heat, stirring occasionally, 2 or 3 minutes or until peas thaw. In a medium bowl, whisk eggs, egg whites, cheese and soup until slightly blended. Pour mixture over ham and vegetables; cover and cook 8 to 10 minutes over medium-low heat until eggs are set on bottom and around edges. Heat broiler. Broil 4 or 5 inches from heat 3 or 4 minutes or until firm in center and slightly browned. Cut in wedges and serve.

Note: Double-wrap skillet handle with foil to prevent handle from burning.

Per serving: 404 calories, 39 grams protein, 18 grams fat (40 percent calories from fat), 7.6 grams saturated fat, 20 grams carbohydrate, 284 milligrams cholesterol, 1,125 milligrams sodium, 3 grams fiber.

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