Steps

• 1

  When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 2

  Brush ham with olive oil. Toss the red and green bell peppers with olive oil, and season with salt, and pepper.

• 3

  Place the ham and peppers directly on the grill grates. Close the lid and cook the ham for 10-15 minutes, turning once, until grill marks develop. Cook the peppers for 15-20 minutes, turning occasionally, until softened and lightly charred.

  350 ˚F / 177 ˚C

  00:20

• 4

  Remove the ham from the grill and dice.

• 5

  Remove the peppers from the grill, and place them in a glass bowl. Cover bowl with plastic and steam for 10 minutes. Then remove the skins, stems, and seeds from the peppers, and dice.

• 6

  Butter a well-seasoned 10-inch cast-iron skillet or pie plate. Sprinkle the panko evenly over the buttered surface.

• 7

  In a large bowl, whisk together the eggs, cottage cheese, shredded cheese, flour, baking powder, and 1 teaspoon of pepper. Fold in the ham, red and green peppers, onion, and half the scallions. Pour into the prepared skillet.

• 8

  Place the skillet directly on the grill grates. Close the lid, and bake until the frittata is firm in the center and the top is golden brown, 45-60 minutes.

  350 ˚F / 177 ˚C

  01:00

• 9

  Remove the frittata from the grill. Top with remaining scallions, and cut into wedges to serve. Enjoy!