It seems that this simple peasant dish has been getting a lot of attention lately. Eggs are on sale regularly and are the main economical ingredient in this dish. A frittata is an Italian omelet that has its ingredients mixed right in with the eggs. It is cooked over low heat and may be finished in a hot oven or under a broiler. It is traditionally round and served in wedges rather than folded like a traditional French Omelet. Frittatas are quick and easy to make. They are light and a great use of leftovers or your favorite meat, seafood and vegetables. Once the eggs are about 1/2 way cooked, the frittata goes into a hot (500 F.) oven or under a broiler and finishes in just a few minutes. You may not have an ovenproof skillet or saute pan in which case, you can gently pour the ingredients into a lightly oiled pie plate to finish in the oven. While this is an additional use for leftover ham, chicken, bacon, or seafood would be great options here as well.

8  eggs
1/2  cup milk
1/4  teaspoon each salt, pepper and garlic powder
1  teaspoon dried Italian seasoning
2  cups of your favorite shredded cheese, divided

2  tablespoons butter or olive oil
1/2  cup chopped onion
1/2  cup chopped green pepper
1  cup cubed ham

Preheat broiler or oven to 500 F.  Combine eggs through 1 cup of cheese in mixing bowl and blend well.  Melt the butter in a skillet over medium high heat, sauté the onion, green pepper and ham. Reduce heat to medium, add egg mixture and gently stir until slightly more than 1/2 way done.  If using an ovenproof skillet at this point, top with cheese and place in oven to finish, 3-5 minutes depending on your oven or broiler.  The frittata will puff up on the edges and be set in the middle.  If using a baking dish, lightly oil and gently pour mixture into dish, topping with cheese.  Place in oven or under broiler for 5-8 minutes or until puffy on the edges and center is set.  Makes 4-6 Servings.  Enjoy!