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Robb’s veggie-lover ham and cheese frittata

Featured Article

Just in time for our favorite winter sports watch parties, our Chief Technology Officer, Robb Fraley, offers up a delicious way to incorporate vegetables into a ham and cheese frittata. Enjoy!

His recipe features a variety of tasty vegetables developed by Monsanto, including BellaFina baby bell peppers, Beneforte Broccoli, and Zima tomatoes.

Also, check out Robb talking vegetables and his frittata in this Better Show cooking segment.

Ham and Cheese Frittata
Start to Finish: 25 minutes

Ingredients

6          eggs, slightly beaten

1/8       teaspoon kosher salt

1/8       teaspoon black pepper

1          cup diced cooked low-sodium ham (about 5 ounces)

3/4       cup chopped BellaFina sweet baby bell peppers

3/4       cup chopped Beneforte broccoli

1/2       cup zima cherry tomatoes, halved

1/4       cup chopped onion

1          tablespoon extra-virgin olive oil

1          tablespoon chopped fresh parsley

1/2       cup shredded reduced-fat cheddar cheese

Chopped fresh basil (optional)

Directions

1.         In a medium bowl combine eggs, salt, and black pepper; set aside.

2.         In a medium broiler-proof skillet cook ham, sweet pepper, broccoli, tomatoes, and onion in hot oil over medium heat until vegetables are tender and ham is light brown, stirring occasionally. Stir in parsley.

3.         Pour egg mixture over ham mixture in skillet. Cook over medium heat. As egg mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).

4.         Place skillet under broiler 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is just set. If desired, arrange tomato slices on top of frittata. Sprinkle with cheese. Broil 1 minute more. If desired, sprinkle with fresh basil. Cut into wedges.

Makes 4 servings.

Nutrition Facts Per Serving: Calories 242, Fat: 14 g, Sat. Fat: 4 g, Trans Fat: 0 g, Cholesterol:  302 mg, Sodium: 618 mg, Carbohydrates: 6 g, Fiber: 1 g, Potassium: 419 mg, Protein: 22 g, Vitamin A (IU): 29%, Vitamin C: 92%, Calcium: 12%, Iron: 13%.

4 Responses to "Robb’s veggie-lover ham and cheese frittata"

  1. Saw the cooking show and thought it was great. As a Canadian I would choose to use Canola Oil instead of extra-virgin olive oil. That way, I support the Canadian farmers who choose to grow canola – 97%+ of which is grown with Genetically-Modified canola hybrids!

    Reply
  2. If Monsanto GMO’d veggies aren’t harmful, why does their employee cafeteria only serve non-GMO organic foods? Why shouldn’t Monsanto employees eat Monsanto products??

    Reply
      • Surprised he didn’t mention that the ‘bellafina’ (bell pepper hybrd) and ‘beneforte’ (brocolli hybrid) are actually non-GMO. Both were created through ‘old fashioned’ cross breeding techniques — the only difference is that they can actually “scan” each seed before planting it to know which hybrids it will likely produce… Amazing stuff (was discussed in more detail in Wired Magazine a couple months back)…. FYI: I’m not a Monsanto employee, nor do I agree with some of their practices… However, the non-GMO stuff they are doing is highly commendable.. Give credit where credit is due, I always say.

        Reply

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