3 1/2 tablespoons olive oil or butter

8 eggs

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup diced ham

1/2 cup shredded cheddar cheese

1/4 cup diced onion

1/4 cup diced green bell pepper



Preheat oven to 350. Meanwhile, heat oil or melt butter over medium heat on the stovetop in a 10 inch cast iron skillet. Add the onions and bell pepper and simmer until softened and onions are clear, around 5 minutes. While the veggies cook beat the eggs with the milk, salt and pepper just till milk, whites and yolks are mixed together, don’t over mix or your frittata will puff in the oven and fall when it cools. Pour the egg mixture over the veggies on the stove top and stir. sprinkle in the ham and shredded cheese. Cook just until the edges start to pull away from the skillet, around five minutes. Place the skillet in the heated oven and bake 15 to 20 minutes or until the eggs are fully set. Serve warm or at room temperature.

Variations can include any of your favorite quiche or omelette ingredients. Mushrooms, spinach and other moist ingredients should be pre-cooked and drained of extra liquid. Pre-cook veggies like asparagus and broccoli so they will be tender. Sausage, chorizo or other ground meats should be pre-cooked, crumbled and drained of extra fat.