Recipe: Puffy Frittata with Ham and Peppers

PUFFY FRITTATA WITH HAM AND PEPPERS

2 tablespoons butter, divided use
1 whole small onion, chopped
1 whole green bell pepper, chopped
1/2 teaspoon salt, divided use
1/2 teaspoon ground black pepper, divided use
6 ounces ham slices, chopped
6 whole large eggs, at room temperature
1/4 cup water
1/2 cup shredded cheddar cheese (optional)

Prehat oven to 250 degrees F.

Melt 1 tablespoon of the butter in a large nonstick ovenproof skillet over low heat. Add onion, bell pepper, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Cook, stirring occasionally, until crisp-tender, 3 to 4 minutes.

Stir in ham, and cook 1 minute, stirring occasionally. Transfer to a plate; set aside.

Separate eggs, placing yolks in a medium-size bowl and whites in a large bowl. Lightly beat yolks with water, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; set aside.

Beat egg whites until stiff, but not dry, peaks form. Fold yolks into whites.

Melt remaining 1 tablespoon butter in skillet over low heat. Pour in eggs, and spread evenly with a rubber spatula. Scatter ham mixture and cheese (if using) over the top, cover and cook until eggs are set, 25 to 30 minutes.

Slide frittata onto a plate, and serve immediately (puffiness will subside in 5 to 7 minutes).

Makes 4 servings
Source: Mitch Mandel, Prevention Guide Magazine