Heat oven to 350-F. In a 9- or 10-inch ovenproof skillet, heat oil over medium heat. Add scallions and cook, stirring until soft. Meanwhile, break the eggs into a large bowl. Add salt and freshly ground pepper to taste. Beat with a wire whisk or fork until blended. Stir in cheese and ham. Add egg mixture to the pan with the scallions and stir to incorporate scallions. Remove pan from stove and place in oven. Bake 20-25 minutes, or until frittata is puffed and no longer runny on top. Let rest 5 minutes before slicing into wedges.
NOTES : In lieu of the scallions, ham and cheese, add the eggs to the pan with:1. 1 sliced leek (white part only) and 2 cups red, yellow, and green bell pepper slices that have been sauted until tender.2. 2 large ripe tomatoes, diced (about 2 1/2 cups); 1 cup fresh mozzarella cubes; and 1/4 cup slivered fresh basil leaves.3. 1/2 pound sliced asparagus spears, steamed until tender, and 1/3 cup crumbled Gorgonzola cheese.4. 3 cups cooked pasta, 2 tablespoons chopped sauteed garlic, 1/2 cup grated Parmesan cheese.5. 1 cup ricotta, 1/3 cup grated Parmesan cheese and a pinch of nutmeg.6. 1 1/2 cups chopped fresh parsley, mint and basil leaves.
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|Serving Size: 1 Serving (124g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 144 (70%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 507.6mg||156 %|
|Sodium 169.4mg||6 %|
|Potassium 160.8mg||4 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.9g|
|Protein 15.1g||22 %|
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Calories per serving: 207
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