Chicken ‘N’ 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 large eggs
• 3/4 cup mayonnaise
• 1/4 teaspoon prepared horseradish
• 1/4 teaspoon pepper
• 1 cup shredded Monterey Jack cheese

1. 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.
2. In a large bowl, whisk the eggs, mayonnaise, horseradish and pepper until blended. Pour into skillet.
3. Bake, uncovered, at 350u0b0 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.

green onions, garlic, canola oil, zucchini, sweet yellow pepper, sweet red pepper, fresh gingerroot, chicken breast, deli ham, eggs, mayonnaise, horseradish, pepper, shredded monterey jack cheese

Taken from www.tasteofhome.com/recipes/chicken-n-ham-frittata/ (may not work)