Fast Fabulous Frittata
Prepare the veggies and eggs in an ovenproof skillet you can run under the broiler to finish cooking the top.
- 2 strips of bacon cut into 1/2 inch pieces
- 1 onion, halved lengthwise and slivered
- 1 red and 1 green bell pepper cut into 1/4-inch strips.
- 2 T olive oil (optional)
- 4 eggs lightly beaten
- 3 T cream (replaces milk)
- Salt & pepper to taste
- 2 thin slices of baked ham, coarsely slivered
- 1 T chopped flat-leaf parsley
Place bacon pieces in a 10-inch ovenproof skillet and cook over medium heat about 6 minutes to render fat. Use a slotted spoon to remove the bacon to a paper towel to drain. Reduce the heat to low.
Add the onion and peppers to skillet (add the olive oil if necessary) and cook for 5 minutes. Remove from the heat and sprinkle with the drained bacon pieces.
Preheat the broiler. Beat the eggs, cream, salt, pepper, ham and parsley in a bowl. Pour over the vegetables in the skillet.
Cook the egg mixture on the stove over medium heat until the bottom is set and top is still slightly wet.
Place the skillet under the broiler, 4 to 6 inches from the heat source, until the top of the frittata is puffed and set, 2 to 3 minutes.
Serves 2 to 4. Per serving (based on 4): 237 calories, 6g carb less if made with cream instead of milk.