Ingredients
1 tablespoon extra-virgin olive oil
1 cup coarsely chopped sliced deli ham (5 ounces)
2 small zucchini, sliced into 1/4-inch half-moons (2 cups)
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup grated Gruyere cheese (1 1/2 ounces)
Preparation
Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add ham and zucchini, season with salt and pepper, and cook about 5 minutes.
Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
