Sunday Morning Coming Down

The remnants of Hurricane Hanna came through last night and I slept through it all. Waking up this morning, none of the usual breakfast options seemed enticing -- it was time for something new. Inspiration dawned in the form of a frittata. I had never tried making one before, but after a quick visit to FoodNetwork.com, I found enough about the technique to give it a go. A quick perusal of the fridge yielded tasty ingredients and the overall result was very good for a first attempt. Next time, I'd add more salt. Ham & Pepper Frittata

• 1 slice of deli ham, julienned
• green pepper, diced (about one-quarter of a pepper)
• 1 scallion, chopped fine
• 1/2 c. grated parmesean
• 4 eggs
• salt & pepper to taste
• olive oil

Preheat broiler. Whisk together eggs and add half of the parmesan. Season with salt & pepper and set aside.

Heat a small ovenproof skillet on med-high heat. Add olive oil and green peppers and cook 3-4 minutes. Add ham and scallions and cook 1 minute more. Reduce heat to medium and pour egg mixture on top. As it starts to set, gently lift the sides, to allow the wet eggs to get to the bottom. Once the bottom sets, top with remaining parmesan cheese and transfer to broiler. Broil 2-3 minutes, until it puffs up and is golden brown on top.

Serves 2.