Frittata With Ham and Green Pepper

By mmflagg

The secret to this light and fluffy frittata is seperating the egg yolks from the whites. A sprinkling of onion, ham, and green pepper enhance the texture further. Shredded cheddar is optional.

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 8 slices (6 ounces) ham, chopped
• 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") 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, but not dry, 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).