Try to use a wide bowl about 6 inches wide. If the bowl is too small or skinny, the egg mixture will be too thick and not cook all the way through. You want the same depth for the bowl like it would be in a skillet.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Servings: 2servings
Calories: 280kcal
Prevent your screen from going dark
Ingredients
4largeeggs
salt, to taste
black pepper, to taste
1Tablespoon(15ml)butter
1/2cup(60g)small cubed fully cooked ham
1/4cup(38g)small diced bell pepper
1/2cup(15g)chopped spinach or kale
2Tablespoons(30ml)small diced onion or 1 stalk of sliced green onion (optional)
Beat eggs, and season with salt and pepper to taste. Set aside.
In a different shallow wide bowl that’s microwave safe (about 6-inches/15 cm) wide) add the butter, cover and melt the butter, about 20-30 seconds on High.
Add ham and vegetables to the butter. Stir to coat all the ingredients with the melted butter.
Cover the bowl and Microwave for about 1 minute on High. Add the beaten eggs to the bowl and stir.
Cover the bowl and Microwave for about 1 minute on High. Gently fold in the edges of the cooked eggs into the center, allowing the raw eggs to flow to the edge of the bowl.
Cover the bowl and Microwave for another 1 minute, or until the frittata is set and cooked. If eggs are still runny, microwave uncovered for about 10-15 seconds more until eggs are cooked. Insert a toothpick or knife in the center of the frittata to make sure it comes out clean.
Add cheese on top of frittata and microwave for about 10 seconds until cheese melts.