Mushroom, Bell Pepper, and Ham Frittata |
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Prep Time: 30 Minutes Cook Time: 13 Minutes |
Ready In: 43 Minutes Servings: 4 |
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Serve with a side of hash browns. Ingredients:
1 tablespoon vegetable oil |
6 green onions, sliced (include some tender green tops) |
1/2 red bell pepper, chopped |
1/2 green bell pepper, chopped |
4 ounces medium mushrooms, sliced |
1 cup cubed cooked ham |
6 large eggs |
2 tablespoons water |
1/2 teaspoon salt |
1/4 teaspoon dried thyme |
fresh ground black pepper |
1 1/2 cups grated provolone cheese, divided |
1/4 cup chopped flat leaf parsley |
sour cream, for topping |
Directions:
1. In a large ovenproof skillet over medium heat, warm the oil.
2. Add in green onions, bell peppers, and mushrooms; stir/saute until tender, about 6-7 minutes; stir in ham.
3. Preheat broiler; in a medium bowl, whisk together the eggs, water, salt, thyme, pepper, 1 cup cheese, and parsley.
4. Pour over vegetables in the skillet; decrease heat to med-low, cover, and cook until eggs are set and the top is almost dry, 10-12 minutes.
5. Sprinkle remaining 1/2 cup cheese on top; broil until frittata is puffy and cheese is melted, about 1 minute.
6. Let stand for 5 minutes; cut into wedges and serve.
7. Serve with a dollop of sour cream, if desired.
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