Ham and Cheese Frittata with Green Salad

The ever-versatile frittata saves the day, any time of day: breakfast becomes lunch or dinner when eggs, ham, and cheese get a veggie-packed green salad (try chickpeas, cucumber, and carrots with a simple vinaigrette) on the side.

Casey Barber

Ham and Cheese Frittata with Green Salad

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    1 head green leaf lettuce 1/2 cup olive oil, divided
    1 can chickpeas, drained 6 eggs
    1 cucumber 1/4 pound sliced ham
    1 carrot 1/4 cup shredded mozzarella
    1/4 cup vinegar


    Prep: 15 min Total:
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    • 1

      Preheat the oven to 425.

    • 2

      Whisk the eggs together in a bowl. Slice the ham into ribbons.

    • 3

      Heat 2 tablespoons of olive oil in a cast-iron or other oven-safe skillet over medium heat. Pour the eggs into the pan and layer evenly with the ham, mozzarella, and pinches of kosher salt and freshly ground black pepper.

    • 4

      Cook for 4-5 minutes on the stovetop, then transfer to the oven. Bake in the oven for 8-10 minutes, until the eggs are fully cooked and the frittata begins to brown on top.

    • 5

      Let rest for 5 minutes before serving.

    • 6

      For the salad: Wash and dry the lettuce leaves, and tear into bite-size pieces. Wash, peel, and slice the carrots and cucumber, and drain the chickpeas. Whisk the vinegar and 1/3 cup olive oil together until emulsified, and season with salt and pepper to taste. Toss all ingredients together.

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