| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Swiss | Cheese/eggs, Meats | 2 | Servings |
INGREDIENTS
| DENISE BRADSHAW | ||
| BDGM08B—– | ||
| 1/3 | c | Onion — finely chopped |
| 4 | lg | Eggs |
| 1/3 | c | Green pepper — finely |
| Chppd | ||
| 3 | oz | Ham — chopped |
| 1 1/2 | tb | Olive Oil |
| 3 | oz | Swiss cheese — grated |
INSTRUCTIONS
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. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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