September 10, 2020
Super Easy High Protein Ham & Sage Frittata
A frittata is one of the most versatile dishes ever. You can serve it for breakfast, brunch, lunch or dinner. You can add anything from asparagus to goat cheese and you can change it to your heart’s desire. And as a bonus: it’s super easy to make, requires little effort and can be made with leftovers! What’s not to love?
But what is a frittata really? A classic Italian dish, a frittata lies somewhere between an omelet and a quiche, with additional ingredients such as meats, cheeses or vegetables. The base ingredients for a frittata are always the same: eggs and cream. And the rest is really up to you.
The Best Frittatas are Simple and Require a Good Pan
I used to be really intimidated by frittatas. The traditional method for preparing a frittata requires you to flip it over. I was always too scared to flip it over because I didn’t want to mess up my dish. When I did attempt to flip it over, the eggs would stick to the pan and I would end up with scrambled eggs instead. Then I discovered there’s an easier way. No flipping required; I just pop it into the oven instead!
In hindsight, I was focusing too much on the ‘right way’ to make a frittata. There’s no reason why you shouldn’t make your frittata the easiest way you know how! Instead of flipping the frittata, I bake it on the stove-top for a couple of minutes before popping it in the oven.
Another thing that really makes a difference: the right pan. The first time I tried to make a frittata, I made it in a stainless-steel pan. Big mistake. The eggs stuck to the pan like glue. Without a good non-stick frying pan that is oven safe, I found it nearly impossible to make a decent frittata. Be sure to pick the pan you use wisely.
These days, I find myself making a frittata at least once a week and through some trial and error I’ve found what works for me and what doesn’t. With this recipe you’ll get it right on your first try! Super simple and super easy to make!
(serves 4 people)
6 medium sized eggs
200g (6 oz) ham or bacon
100g (3 oz) of grated cheese (I use low-fat cheese)
75 ml (⅓ cup) of cream (I prefer light cream)
4 - 5 sage leaves (the fresher the better)
Extra Virgin Olive Oil
How to Prepare
Preheat your oven to 180°C (350°F).
Break the eggs and whisk in a bowl.
Cut the ham into small slices or pieces (choose size depending on own preference, but I suggest smaller pieces of around +- 2cm (1 inch)).
Similarly, chop the sage leaves into small pieces or slices.
Mix the ham and sage into the eggs and whisk gently.
Add the cream and half of the grated cheese. Mix everything together.
Add salt and pepper.
Heat a little bit of olive oil in a non-stick pan. Pour the egg mixture into the pan and leave on medium heat for +-5 minutes.
When the eggs start to form a crust on the bottom and you can easily lift the eggs from the pan, place your pan in the pre-heated oven. The eggs in the middle of your pan should still be runny.
After +- 20 minutes in the oven, your frittata will have a nice golden color. Remove from the oven and slide onto a serving plate (optional).
If you’re serving a frittata for breakfast or lunch, serve it with a slice of buttered whole wheat toast. If you’re serving it for dinner, prepare a simple side salad. Simply mix some lettuce, tomatoes, olive oil, balsamic vinegar and pepper in a bowl.
Type of Dish:
More Food for Thought...
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