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Paula Deen has been busy cooking up ways to enjoy ham any time - for breakfast, lunch or dinner.
4 to 6 slices Smithfield Crunchy Glaze Spiral Ham, cut into bite-size pieces
8 ounces mushrooms, sliced
1 zucchini, thinly sliced into rounds
1/2 red pepper, diced
1/2 green pepper, diced
3 green onions, thinly sliced
2 tablespoons butter
6 eggs
1 cup half and half
3/4 cup milk
1 tablespoon chopped fresh rosemary and/or fresh basil
1 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces cheddar cheese, grated
12 ounces Swiss cheese, grated
Preheat oven to 375°F. In medium sized bowl, toss together first six ingredients. Melt butter over medium-low heat in a 10 to 12-inch flame-proof skillet, allowing butter to coat bottom and sides. Place ham and vegetables in skillet; simmer on low heat for 5 to 7 minutes.
Using the same bowl, beat eggs together with half and half and milk, season with herbs, salt and pepper. Pour egg mixture over vegetables; add grated cheeses to vegetables in skillet, stir gently just to mix.
Over medium heat, allow frittata to set in skillet for 5 to 7 minutes, then transfer to middle rack in the oven and finish baking 20 to 25 minutes. The frittata is ready when the center is set (not liquidy) and the appearance is golden. Cut into wedges and serve warm or at room temperature.
Recipe Courtesty of Family Features and Smithfield Ham. Visit Smithfield.com for more great ideas.