Waist Watcher's Special - Frittata with Ham and Roasted Peppers

From the kitchen of One Perfect Bite...This is one of those everyday recipes that's hard to categorize. Cost-wise it is a candidate for Frugal Friday. Then again, its scaled proportions make it a perfect feature for the Table for Two series. The ease with which it can be assembled begs for a Child's Play designation, but I've chosen, instead, to make it a Waist Watcher's Special, mainly because that category needs recipes to beef it up and put it on a par with the other collections on One Perfect Bite. There is not much to the base recipe, but a quick scan of it will invite creative substitutions more to your liking and the tastes of your family. My only suggestion is to stick to the proportions recommended in the base recipe. Pick your cheese, add herbs and spices to taste, but do not be adventurous with quantities. I used linguica and hot pepper flakes in the version I made for the Silver Fox. I also liberally seasoned the egg mixture with salt and pepper. Think it through, massage it to your taste and I guarantee you won't be disappointed with the results. It will never make your last meal wish list, but it will happily keep you from starving and you won't be embarrassed to serve it. This is a perfect dish for a brunch or light supper and it is as close to effortless as a dish can be. Do try it. Here is how it is made.

Frittata With Ham and Roasted Pepper...from the kitchen of One Perfect Bite courtesy of Food.com

Ingredients:
5 eggs
1/2 cup milk or 1/2 cup half-and-half cream
1 tablespoon Dijon mustard
1 cup croutons
1/4 cup ham, chopped
1/2 cup fontina or 1/2 cup provolone cheese, grated
1/4 cup roasted red pepper, drained and chopped
1/4 cup green onion, finely chopped ( green part only)

Directions:
1) In a bowl, with a whisk, whisk eggs, milk and Dijon mustard. Add croutons, ham and half the cheese, half bell peppers and half green onions. Pour the mixture of eggs in a greased pie plate of 9 inches or an 8 inches greased square pan. Sprinkle with remaining cheese, bell pepper and green onion.
2) Cook in a preheated oven of 350 F for about 20 minutes or until the frittata is golden and the eggs are set. Keep cooking under the preheated grill for about 2 minutes or until frittata is golden and is lightly puffed. Put the pan on a rack and let cool for 5 minutes. Use a spatula to loosen the edges from the pan and cut in wedges. Yield: 2 to 4 servings.

                    

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