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A Recipe From Barbara

Ham & Cheese Frittata

2 tablespoons of butter or margarine
1 teaspoon of olive oil
1/2 cup of diced, cooked ham
1/4 cup chopped onion
1/16 cup chopped green bell pepper
1/16 cup chopped red bell pepper
1/4 cup sliced mushrooms
1/4 cup of chopped, fresh broccoli
1/8 teaspoon black pepper
10 eggs
1 1/4 cups of shredded Monterey Jack cheese
1 1/2 cups of shredded Cheddar cheese

Preheat oven to 400*

Break eggs into large bowl and whisk eggs, set aside.

On the stove over a medium heat and in a large, oven proof saute pan melt butter or margarine with olive oil.   Add the ham and saute until warm.  Add  the vegetables and black pepper cook until the vegetables are warmed.  Quickly pour the raw scrambled eggs into the pan and  top with cheeses.

Remove from stove top and place in preheated oven.  Bake for about 15 minutes.  The frittata is done when the eggs are puffy and golden in color.

Remove from oven,  cut into six equal, wedge-shaped pieces and serve on warmed plates.

Garnish with fresh tomatoes  and parsley.

Makes 6 servings