baked ham frittata


  • 1 Whole Ham Steak

  • 1 Tablespoon olive oil

  • 1 Whole Bell Pepper, Red

  • 1 Whole Bell Pepper, Green

  • To Taste salt and pepper

  • 1 Tablespoon butter

  • 2 Tablespoon panko breadcrumbs

  • 9 Whole egg, beaten

  • 2 Cup Cottage Cheese

  • 3 Cup Monterey Jack Cheese, shredded

  • 1/4 Cup flour

  • 1 Teaspoon baking powder

  • 1 Teaspoon black pepper

  • 1/2 Cup onion

  • 3 Whole Scallions, sliced




When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes, brush ham with olive oil, and place on the grill. Cook 10-15 minutes, or until grill marks develop. Remove from grill and dice


Toss red and green bell peppers with olive oil, and sprinkle with salt and pepper. Place on the grill grate and cook for 15-20 minutes, or until softened and lightly charred. Remove from grill, and place in glass bowl. Cover bowl with plastic and steam for 10 minutes. Then remove skins, stems, and seeds from the peppers and dice.


Butter a well-seasoned 10” cast iron skillet or pie plate. Sprinkle the panko evenly over the buttered surface.


In a large mixing bowl, whisk together the eggs, cottage cheese, shredded cheese, flour, baking powder, and 1 tsp of pepper. Fold in the ham, red and green peppers, onion, and half the scallions. Pour into the prepared skillet.


With grill still at 350˚F, bake for 45-60 minutes, or until the frittata is firm in the center and the top is golden brown.


Top with remaining scallions, and cut into wedges to serve. Enjoy!

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