Herbed Ham & Cheddar Frittata

Serves 6

12 Eggs

1 C Ham Steak, cubed into 1/2″ pieces

1 C Shredded Cheddar Cheese

2 T Fresh Chopped Herbs, choose from parsley, basil, oregano, chives, rosemary – whatever you have on hand (use 2-3 varieties of herbs)

2 T Butter

1/2 t Freshly Ground Pepper

Pre-heat oven to broil.

Crack eggs in a medium bowl and add 1/2 t Pepper and herbs.  Beat lightly until combined.  (no need for salt in this recipe because of the ham – if you are substituting out the ham, add 1 t salt as well)

Heat a medium oven safe, non-stick skillet over medium heat.  Add butter and melt, coating the bottom of the pan.

Add eggs and sprinkle with ham and cheese.  Cook 4-5 minutes or until edges are set.

Place skillet in the oven and broil for an additional 4-5 minutes or until eggs are lightly browned and puffy.  The center should no longer be wet and should not move when pan is jiggled.

Carefully slide the frittata out of the skillet, onto a cutting board,  and cut into wedges.

Served garnished with additional sprigs of fresh herbs.

Variations:

Pea and Mint (add fresh peas, mint, and ricotta cheese)

Wild Mushroom (add sauteed wild mushrooms, Swiss cheese, and thyme)

Roasted Vegetable (add a variety of roasted vegetables, such as squash, eggplant, mushrooms, onions, tomatoes, and pair with any cheese)