Ham & Swiss Cheese Frittata Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
DENISE BRADSHAW BDGM08B
1/3 cup: Onion, finely chopped
1/3 cup: Green pepper, finely chppd
1 1/2 tbsp: Olive Oil,
4 large: Eggs,
3 ounce: Ham, chopped
3 ounce: Swiss cheese, grated
Directions:
In a 9" non-stick skillet cook the onion and the bell pepper with
salt & pepper to taste in 1 tb of the oil over mod. low heat,
stirring, until the bell pepper is tender. In a bowl whisk together
the eggs, ham, 1/3 cup of the swiss cheese and salt & pepper to
taste. Add the bell pepper mixture and stir until combined well. In
the skillet heat the remaining 1/2 tb oil over moderate heat until it
is hot but not smoking, pour in the mixture, distributing the ham &
bell pepper evenly, and cook the frittata, without stirring, 8-10
minutes, or until the edge is set but the center is still soft.
Sprinkle the remaining 1/3 cup Swiss cheese over the top.
If skillet handle is plastic, wrap it in a double thickness of foil.
Broil the frittata under a preheated broiler about 4" from the heat
for 2-3 minutes, or until the cheese is golden, and let it cool in
the skillet for 5 minutes. Slide the frittata onto a serving plate,
cut it into wedgges, and serve it warm or at room temperature. From
Best of Gourmet 1992.
Source from luhu.jp
salt & pepper to taste in 1 tb of the oil over mod. low heat,
stirring, until the bell pepper is tender. In a bowl whisk together
the eggs, ham, 1/3 cup of the swiss cheese and salt & pepper to
taste. Add the bell pepper mixture and stir until combined well. In
the skillet heat the remaining 1/2 tb oil over moderate heat until it
is hot but not smoking, pour in the mixture, distributing the ham &
bell pepper evenly, and cook the frittata, without stirring, 8-10
minutes, or until the edge is set but the center is still soft.
Sprinkle the remaining 1/3 cup Swiss cheese over the top.
If skillet handle is plastic, wrap it in a double thickness of foil.
Broil the frittata under a preheated broiler about 4" from the heat
for 2-3 minutes, or until the cheese is golden, and let it cool in
the skillet for 5 minutes. Slide the frittata onto a serving plate,
cut it into wedgges, and serve it warm or at room temperature. From
Best of Gourmet 1992.
Source from luhu.jp