| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 10 large eggs
- Pinch of cayenne pepper
- 3 ounces ham, chopped
- 6 ounces muenster cheese, grated
- 4 tablespoons extra-virgin olive oil
- 3 bunches scallions, cut into 2-inch pieces
- Kosher salt and freshly ground black pepper
- 1 large tomato, cut into wedges
- 1 teaspoon white wine vinegar
- 1 tablespoon sugar
- 4 ounces mesclun greens (about 4 cups)
- 1/2 head escarole, torn, or 1 bunch dandelion greens, trimmed
Instructions
- Position a rack in the center of the oven and preheat the broiler. Whisk the eggs, 2 tablespoons water and the cayenne in a large bowl. Fold in the ham and half of the cheese.
- Heat 1 tablespoon olive oil in an ovenproof 6-to-8-inch nonstick skillet over medium-high heat, swirling to coat the pan. Add the scallions, 1/4 teaspoon salt, and black pepper to taste; cook until soft, 4 to 5 minutes. Reduce the heat to medium low, pour in the egg mixture and stir gently with a rubber spatula to distribute the fillings. Cook until the bottom is just set, about 4 minutes. Sprinkle the remaining cheese on top, transfer to the oven and bake until puffed and golden, about 10 minutes. Let stand while you prepare the salad.
- Season the tomato with salt and black pepper and toss with the vinegar, sugar and the remaining 3 tablespoons olive oil in a bowl. Add the greens and toss. Slice the pie and serve with the salad.
Nutrition Facts
| Calories | 555 |
| Total Fat | 39 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 590 milligrams |
| Sodium | 901 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 6 grams |
| Protein | 32 grams |
Reviews
This is fast, good and easy on a weeknight. It is almost exactly like a frittata, so I treated it that way since the instructions (from the magazine) had broil in step 1 and bake in step 2. I started the “pie” on the stove until the bottom was set, sprinkled it with cheese, and baked at 375 degrees for 10 minutes before broiling for another minute to brown the cheese topping. I used a 12-inch ovensafe nonstick skillet. I served the mixed greens, the seasoned tomatoes, and the dressing separately so that we could add what we wanted and have the extra as leftovers that weren’t wilted. We also had buttered wheat toast on the side.
With nearly 600 mg of cholesterol, your’s will not be lowered. Most people are only allowed 300 maximum per day. Sorry, plus sodium, won’t be making this.
Dawnycat- What part of Ham and CHEESE made you want to check out the recipe, why do people criticize a recipe they have not tryed and dont intend on trying??? BTW this was very good!! Made it with sausage too both were great.
Will eating this lower my cholesterol? I found it in the section?
This recipe was in the Food Network Magazine and I clipped it out because it looked so yummy. It was!
Great pie! You could definitely change it up too. Would be great for breakfast, brunch, or dinner.