Frittata With Ham and Roasted Pepper |
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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 4 |
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This recipe comes from Coup de Pouce, issue February 2008. Ingredients:
5 eggs |
1/2 cup milk or 1/2 cup half-and-half cream |
1 tablespoon dijon mustard |
1 cup crouton |
1/4 cup ham, chopped |
1/2 cup fontina or 1/2 cup provolone cheese, grated |
1/4 cup roasted red pepper, drained and chopped |
1/4 cup green onion, finely chopped (green part only) |
Directions:
1. In a bowl, with a whisk, whisk eggs, milk and Dijon mustard. Add croutons, ham and half the cheese, half bell peppers and half green onions. Pour the mixture of eggs in a greased pie plate of 9 inches or an 8 inches greased square pan. Sprinkle with remaining cheese, bell pepper and green onion.
2. Cook in a preheated oven of 350 F for about 20 minutes or until the frittata is golden and the eggs are set. Keep cooking under the preheated grill for about 2 minutes or until frittata is golden and is lightly puffed. Put the pan on a rack and let cool for 5 minutes. Use a spatula to loosen the edges from the pan and cut in wedges.
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