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.
|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|
Preheat the oven to 425.
Whisk the eggs together in a bowl. Slice the ham into ribbons.
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.
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.
Let rest for 5 minutes before serving.
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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