Frittata with Ham & Green Peppers
By Bailey1_
The secret to this light and fluffy frittata is seperating the egg yolks from the whites.
- 1
Ingredients
- 2 tablespoons unsalted butter, divided
- 1 small onion, chopped
- 1 medium green bell pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices (6 ounces total) ham, chopped (certified gluten-free if necessary)
- 8 large eggs, at room temperature
- 1/4 cup water
- 1/2 cup shredded cheddar cheese (optional)
Preparation
Step 1
Melt 1 tablespoon of the butter in a large (12-inch) nonstick skillet over low heat. Add the onion, bell pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the ham and cook for 1 minute, stirring occasionally. Transfer to a plate.
Separate the eggs, placing the yolks in a medium-size bowl and the whites in a large bowl. Lightly beat the yolks with the water, the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Beat the egg whites until they form stiff peaks. Fold the yolks into the whites.
Melt the remaining 1 tablespoon butter in the skillet over low heat. Pour in the eggs and spread them evenly with a rubber spatula. Scatter the ham mixture and cheese (if using) over the top, cover, and cook until the eggs are set, 25 to 30 minutes. Slide the frittata onto a plate and serve immediately (puffiness will subside in 5 to 7 minutes).
Extra servings make wonderful sandwiches at room temperature or hot. Refrigerate the frittata for up to two days. To reheat: Place the frittata on a baking sheet coated with cooking spray, cover, and bake at 350°F for about 10 minutes.