Sun-Dried Tomato Pesto Ham Frittata

• Gluten free

• Meat

  • 4 1/2 oz Smithfield spiral sliced ham

• Produce

  • 2 cloves Garlic
  • 1/2 cup Onion
  • 1/2 cup Sun-dried tomato, halves

• Refrigerated

  • 8 Eggs
  • 1/2 cup Non-dairy milk

• Condiments

  • 4 tbsp Pesto

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on kimscravings.com

Description

Ingredients

• 1 tablespoon olive oil
• ½ cup chopped onion
• 2 cloves garlic, minced
• 8 eggs
• ½ cup non-dairy milk (any milk works, I use cashew or almond milk)
• ¼ teaspoon sea salt, depending on taste preference*
• ¼ teaspoon ground black pepper or to taste
• 4 tablespoons pesto
• ½ cup sun-dried tomato halves, chopped (not oil packed)
• 4.5 oz. (about 1 cup) diced Smithfield Spiral Sliced Ham

Directions

• Preheat oven to 425 degrees F.
• In a 10-inch (or slightly larger) oven-safe skillet or cast iron skillet, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes and until tender. Add garlic and cook about 1 minute more.
• Meanwhile, in a large bowl, whisk together eggs, milk, salt & pepper and pesto. Fold in sun-dried tomatoes and ham.
• Pour egg mixture into skillet. Transfer skillet to oven and bake until egg mixture is set, about 20 minutes. Serve with a light side salad or a piece of toast and enjoy.

Nutrition