Egg and Vegetable Frittata on your grill
Cheesy, fresh and delicious
Hit up your local farmer’s market for some fresh eggs and vegetables, and start cooking! Put them to work for a perfect lazy Saturday brunch! Chopped, grilled, and mixed into a great egg and vegetable frittata. Smoothly cooked on your grill, this is the best recipe for a classic Italian late breakfast or brunch dish. You won’t believe how easy it is! The taste of vegetables, condiments like parsley and basil, mix well with the cubed ham and cheesy filling! You’ll want seconds.
- Get your first ingredient and prepare your grill for 350 degrees with indirect heat. Add the cast iron skillet to get it heating up.
- Prep your vegetables for grilling on hot cast iron, Chop the white onion until you have about 1 cup. Chop the mini bell peppers and set aside. Add some oil to the skillet and add the peppers and onion. Add some salt and pepper and let these cook for a few minutes. Meanwhile, mince the garlic cloves, cut the tomatoes in half, and slice the mushrooms. After the onions and peppers have cooked a little, add the ham and mushrooms. After those have warmed through, add the tomatoes and garlic and stir. Now you’re good to go.
- Chop the parsley so you have about 1 cup. Mix this with the eggs and 2 cups of half and half cream. Whisk well and then pour this into the skillet. Sprinkle some pepper and salt on top and bake for about 30-40 minutes, or until golden brown and a toothpick goes comes out clean. Sprinkle some Parmesan cheese on the top at the end of the cook and allow it to melt. Serve while hot, and let the weekend officially kick off.
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