Chicken Ham Frittata
1/2 cup chopped green onions
2 garlic cloves, minced
2 tablespoons canola oil
1-1/4 cups chopped yellow summer squash
1 cup chopped zucchini
1/2 cup chopped sweet yellow pepper
1/2 cup chopped sweet red pepper
1 teaspoon minced fresh gingerroot
2 cups cubed cooked chicken breast
1 cup chopped deli ham
6 eggs
3/4 cup mayonnaise
1/4 teaspoon prepared horseradish
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese
In a large ovenproof skillet, saute the onions and garlic in oil for 1 minute. Add the yellow squash, zucchini, peppers and ginger; cook and stir for 8 minutes or until vegetables are crisp-tender. Add the chicken and ham; cook 1 minute longer or until heated through. Remove from the heat.
In a large bowl, whisk the eggs, mayonnaise, horseradish and pepper until blended. Pour into skillet. Bake, uncovered, at 350° for 25-30 minutes or until eggs are completely set. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Makes 6 servings.
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