Ingredients
- /4 cup chopped onion
- /4 cup chopped green pepper
- garlic cloves, minced
- tablespoons olive or vegetable oil
- eggs
- salt and pepper to taste
- /2 cup cubed fully cooked ham
- /4 cup grated Parmesan cheese
Instructions
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Step 1
Start by heating the olive oil in a 6-inch broiler-proof skillet over medium-high heat. Once shimmering, sauté the chopped onion, green pepper, and minced garlic until softened and lightly browned. Reduce the heat to medium to prevent burning. In a mixing bowl, beat the eggs thoroughly with a pinch of salt and pepper. Pour the egg mixture evenly over the cooked vegetables, then scatter the cubed ham on top. Let the eggs begin to set around the edges, then carefully lift the cooked portions with a spatula, tilting the pan so the uncooked egg flows underneath. Patience here ensures a light, fluffy frittata. When the eggs are nearly set but still slightly wet on the surface, sprinkle the Parmesan cheese evenly across the top. Slide the skillet under a preheated broiler, positioned 4 to 5 inches from the heat source, for 1 to 2 minutes—just until the cheese melts and the top turns golden. I find this method gives the best balance of tender inside and slightly crisp edges. Let the frittata rest for a minute before slicing
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Step 2
it makes serving much easier. I like to serve it straight from the skillet, but it also transfers nicely to a plate.