- 1/3 lb. sliced deli ham, coarsely chopped
- 2 small zucchini, sliced into 1/4 moons
- 8 eggs
- 1/2 cup grated Gruyere cheese
- Olive oil
- Salt and freshly ground black pepper
Preheat oven to 425F.
Drizzle olive oil into an ovenproof nonstick skilled and heat over medium-high heat. Add ham and zucchini, season with salt and pepper, and cook about 5-7 minutes, until zucchini is tender.
In a bowl, whisk the eggs and season with salt and pepper. Pour the eggs into the skillet. top with cheese and gently stir to combine. Cook, undisturbed, until edges are set, about 2-3 minutes.
Transfer skillet to the oven and bake until top of frittata is just set, 10-13 minutes.
Cut into wedges and enjoy!
