Ham and Broccolini Frittata

A comforting and easy-to-make frittata bursting with flavors of ham, broccolini, and creamy cottage cheese, perfect for breakfast, brunch, or dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 8 servings

Course: Breakfast, Brunch, Dinner

Cuisine: Italian

Calories: 190

For the Frittata

2 teaspoons olive oil Extra virgin olive oil enhances the flavor.
1 each brown onion, diced Sweet onions add depth; you can substitute with shallots if desired.
2 bunches broccolini, cut into 2 cm pieces Fresh is best; frozen will work in a pinch but may alter texture.
150 g sliced ham, roughly chopped Use good-quality ham for the best flavor; can replace with turkey or skip for vegetarian option.
6 large eggs Fresh eggs make all the difference in taste.
3/4 cup cottage cheese Opt for low-fat for a healthier twist; ricotta can also be a creamy alternative.
2 teaspoons Dijon mustard Adds a lovely tang that brightens the dish.
1 cup grated low-fat cheddar cheese Other cheese varieties also work; reduced-fat cheese for a lower-calorie version.
to taste Salt and black pepper For seasoning.

Preparation

Preheat the oven to 400°F (200°C).
In a large mixing bowl, whisk together the eggs, cottage cheese, Dijon mustard, salt, and pepper until well combined.
Heat olive oil in a 10-12 inch oven-proof skillet over medium heat.
Add the diced onion and cook for about 2 minutes, until softened.
Stir in the chopped broccolini and cook for another 5 minutes, until just tender.
Add the chopped ham and stir to ensure it’s mixed evenly.
Pour the egg mixture over the broccolini and ham, spreading it out evenly.
Sprinkle the grated cheddar cheese on top.
Transfer the skillet to the oven and bake for about 15 minutes, or until the eggs are set and the top is golden brown.
Remove from the oven and let the frittata cool and depuff for a few minutes before slicing.

Store leftovers in the fridge for 3-4 days or freeze for up to 2 months. Thaw in the fridge and reheat when ready.