Green bean, ham, and cheese frittata

This recipe is extremely flexible. It's great for using up whatever leftovers you have in the fridge. I don't usually have fontina cheese, so I used a mixture of feta and cheddar last time. And I added mushrooms to mine. Works for breakfast, lunch or dinner!

Ingredients

2 tsp olive oil

1 lb green beans, trimmed and cut into 1-inch pieces

1/2 lb ham, cut into chunks or strips

1-2 bunches of scallions, cut into 1-inch pieces

8 large eggs

1 cup shredded (about 4 oz) Fontina cheese

coarse salt and ground pepper

1. Preheat oven to 350 degrees. Heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add green beans, ham and scallions. Cover and cook, stirring occasionally until green beans are crisp tender, about 6 min.

2. In a large bowl, whisk together eggs, cheese, 1 tsp salt, and 1/4 tsp pepper; add to skillet, and tilt to distribute evenly. Gently press down on vegetables to cover them with egg mixture. Cook, without stirring, until edges are slightly set, about 1 minute.

3. Transfer to oven; bake until center is set, 25-30 minutes. Run a wooden spoon or spatula around edges to serve.