Indulge in a delightful and puffy frittata that combines the savory goodness of ham, the crispiness of peppers, and the richness of cheddar cheese. This easy-to-follow recipe not only satisfies your taste buds but also aligns with a low-fat lifestyle, making it a guilt-free breakfast or brunch option. Whip up this flavorful Puffy Frittata with Ham and Peppers to start your day on a delicious note!

Puffy Frittata with Ham and Peppers

Prep Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4

Ingredients:

• 2 tablespoons (30g) butter
• 1 small onion, finely chopped
• 1 green bell pepper, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 slices (6 ounces/170g total) ham, diced
• 8 large eggs, at room temperature
• 1/4 cup (60ml) water
• 1/2 cup (60g) shredded cheddar cheese (optional)

Ingredient Expanded Notes:

• Butter: Use unsalted butter for better control over the dish’s salt content.
• Ham: Opt for lean ham slices to maintain the low-fat aspect of the recipe.
• Eggs: Ensure the eggs are at room temperature for better incorporation and fluffiness.
• Cheddar Cheese: If you’re watching your fat intake, consider omitting the cheese or using a reduced-fat version.

How to Make Puffy Frittata with Ham and Peppers

1. Preheat the oven to 250 degrees F (120 degrees C).
2. In a large nonstick ovenproof skillet over low heat, melt 1 tablespoon of butter.
3. Add chopped onion, bell pepper, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the vegetables are crisp-tender, approximately 3 to 4 minutes.
4. Stir in the diced ham and cook for an additional 1 minute, stirring occasionally. Transfer the mixture to a plate.
5. Separate the eggs, placing yolks in a medium-sized bowl and whites in a large bowl.
6. Lightly beat the yolks with water, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper.
7. Beat the egg whites until stiff but not dry, peaks form.
8. Gently fold the yolks into the whites.
9. In the same skillet, melt the remaining 1 tablespoon of butter over low heat.
10. Pour in the egg mixture and spread it evenly with a rubber spatula.
11. Scatter the ham and vegetable mixture and cheese if using, over the top.
12. Cover and cook until the eggs are set, approximately 25 to 30 minutes.
13. Slide the frittata onto a plate and serve immediately; note that the puffiness will subside in 5-7 minutes.

Expert Tips:

• To enhance the fluffiness, be gentle when folding the egg yolks into the whites.
• Experiment with colorful bell peppers for added visual appeal.
• For an even lighter version, substitute egg whites for some or all of the whole eggs.
• Serve with a side of fresh fruit or a green salad to complement the flavors and boost nutritional value.

Low-Fat, Low-Carb Lifestyle:

This Puffy Frittata with Ham and Peppers aligns perfectly with a low-fat, low-carb lifestyle by incorporating lean ham, minimal butter, and the option to omit or reduce the amount of cheese. The result is a flavorful and satisfying dish that allows you to enjoy a delicious breakfast without compromising your commitment to a healthier eating plan.

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Puffy Frittata with Ham and Peppers

Yield: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Puffy Frittata magic: ham, peppers, and a cloud-like texture! Low-fat indulgence for a guilt-free morning delight.

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Ingredients

• 2 tablespoons (30g) butter
• 1 small onion, finely chopped
• 1 green bell pepper, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 slices (6 ounces/170g total) ham, diced
• 8 large eggs, at room temperature
• 1/4 cup (60ml) water
• 1/2 cup (60g) shredded cheddar cheese (optional)

Instructions

1. Preheat the oven to 250 degrees F (120 degrees C).
2. In a large nonstick ovenproof skillet over low heat, melt 1 tablespoon of butter.
3. Add chopped onion, bell pepper, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the vegetables are crisp-tender, approximately 3 to 4 minutes.
4. Stir in the diced ham and cook for an additional 1 minute, stirring occasionally. Transfer the mixture to a plate.
5. Separate the eggs, placing yolks in a medium-sized bowl and whites in a large bowl.
6. Lightly beat the yolks with water, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper.
7. Beat the egg whites until stiff, but not dry, peaks form.
8. Gently fold the yolks into the whites.
9. In the same skillet, melt the remaining 1 tablespoon of butter over low heat.
10. Pour in the egg mixture and spread it evenly with a rubber spatula.
11. Scatter the ham and vegetable mixture, and cheese if using, over the top.
12. Cover and cook until the eggs are set, approximately 25 to 30 minutes.
13. Slide the frittata onto a plate and serve immediately; note that the puffiness will subside in 5-7 minutes.

Notes

• To enhance the fluffiness, be gentle when folding the egg yolks into the whites.
• Experiment with colorful bell peppers for added visual appeal.
• For an even lighter version, substitute egg whites for some or all of the whole eggs.
• Serve with a side of fresh fruit or a green salad to complement the flavors and boost nutritional value.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 173Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 376mgSodium: 431mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 14g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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