Easy Vegetable and Ham Frittata

Written By: Beth Zenke


 

“Summer is officially here and with it the HEAT! Don’t let the fear of heating up the house with the oven stop you from creating a healthy, nutritious meal.

 

Allow me to reintroduce you to your long-lost friend, your slow cooker!  On hot, humid days let your slow cooker make your meal with out heating up the house. All it takes is a little advanced planning. Below is a delicious vegetable frittata perfect for a hot summer night. And, of course, it’s loaded with veggies, so it’s healthy too!!

 

Easy Vegetable-Ham Frittata
Active: 20 minutes or less
Total: 2 hr 5 min

 

Ingredients:
2 T olive oil
2 medium shallots or 1/4 cup onion
8 oz. broccoli florets
I medium zucchini cut into 1/2 in- thick slices
1/4 Cup grape tomatoes cut in half
1/2 cup chopped low-sodium deli ham
Cooking spray
12 large eggs (free-range, organic, if possible)
1 oz Parmesan cheese, grated (about 1/4 cup)
1/4 cup fresh basil or flat parsley
1/4 tsp salt
1/4 tsp pepper

 

1. Heat olive oil to large skillet over medium heat. Add shallots, broccoli, zucchini and tomatoes. Cook, stirring often, until slightly browned or about 3-4 minutes. Add ham and cook 2minutes. Remove from heat.

 

2. Coat bottom and 2 inches up slices of 5-quart slow cooker with cooking spray. Add vegetable mixture.

 

3. Whisk eggs, Parmesan, basil, salt and pepper together. Pour over vegetables in cooker. Cover slow cooker and cook on high until frittata is set and the tip of a knife inserted into the center comes out clean (about 1 hour 45 minutes). Cut into 8 slices; use a spatula to lift to plates.

 

Serves 8 (1 slice) Calories 349; Fat 23g; Protein 27g; Carb 9 g; Fiber 2g
(Recipe adapted from Cooking Light July 2018)

 

Mix and match whichever vegetables you like most. Enjoy!!”

 

 


WRITTEN BY Beth Zenke, RDN

Beth Zenke

Beth's active childhood matured into three sports a year in high school, which turned into a lifelong love for fitness and health. After a serious health scare her freshman year of college, Beth decided to pursue a degree in nutrition. She completed a degree in human biology with an emphasis in nutrition at the University of Wisconsin- Green Bay and a post- baccalaureate internship at Mount Mary College. After passing the registration exam, Beth became a Registered Dietitian Nutritionist (RDN). She then accepted a position at the Veterans Affairs hospital in Milwaukee where she primarily worked in Oncology helping cancer patients during and after treatment. These experiences convinced Beth that healthy eating can fit into anyone's life, but it doesn't look the same for any two people. A healthy lifestyle needs to be tailored to each individual's wants, needs, and beliefs.

Along with her passion for healthful food choices, Beth believes remaining active is crucial to a healthy lifestyle. Beth has completed numerous half marathons. Her daily commitment to fitness is supplemented as often as possible with active, adventurous travel experiences; she's jumped in the water to explore the Great Barrier Reef and hiked the Incan trail to Machu Picchu in Peru, tackled Mount Teide in the Canary Islands, and enjoyed the differing terrain of the Tetons and Yellowstone.

Beth has enjoyed indoor and outdoor cycling for over a decade. After having her first daughter, her workouts moved primarily indoors, which is when she discovered her love for a good cycling class. Building on those experiences, Beth's own classes focus on differing intensities and drills that keep the mind occupied while the legs produce some major power. She believes music can truly motivate a person to push to their full capability and welcomes any and all requests.

Beth and her husband Ryan live in Glendale with their two young daughters: Laura and Anneliese. She enjoys cooking, traveling, and spending time with family and friends.

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