Green Eggs & Ham

This is one of those recipes that I whipped up very quickly for a party, and without a lot of measurements.  I've done my best to make 'guess-timations' as to my actual amounts, but really, frittatas are extremely forgiving, and can be made with whatever you fancy.  For this particular occasion, I was serving guests with gluten and dairy allergies, so the recipe reflects that.  I imagine it would also be yummy as a quiche, with a nice flaky crust and maybe some Gruyere cheese to hold it all together and accentuate the smoky flavour of the ham.  [Drool.] But as it is, it is incredibly flavourful, and holds together pretty well.  I like the spicy kick the arugula adds to the mix, and the basil adds a certain brightness that was somewhat surprising to the tastebuds.  (Not to mention, it was particularly gratifying to go and pick them from my 'garden in a flowerpot' on my balcony!) 

Green Eggs & Ham Frittata

Ingredients:
6 Eggs
1 small zucchini, finely shredded
splash (up to 1/4 c.) milk/ cream/ milk substitute [I used rice milk to make it dairy-free]
2-3 good grinds of pepper (about 1/2 tsp ?)
1/2 to 1 tsp salt (or to cooking preference)
dash of garlic powder
2-3 dashes of onion powder (or small amount of onion, finely diced)
3-4 c. baby spinach, finely chopped
1/2 c. arugula and/or mustard greens, finely chopped
3-4 leaves of fresh basil, finely chopped
2 c. ham, finely chopped

Directions:
Beat eggs, together with milk and spices, with a wire whisk, until light and fluffy.  Mix in greens and ham, pour into greased pie pan.  Bake at 425 for about 30  minutes, or until eggs are cooked through.  Allow to set for 5 minutes or so.  Slice and serve warm.