1 tablespoon butter
1/2 small onion
1/2 bell pepper
1 cup chopped cooked ham
3 tablespoons chopped Italian (flat leaf) parsley
9 eggs
1/2 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup grated Swiss cheese
Directions: one line for each direction. When saved the lines will be numbered.
Heat broiler. Melt butter in a large nonstick skillet over medium-high heat; add onion, pepper, ham, and half of the chopped parsley. Cook 5 minutes, until onion is softened.
Combine eggs, half-and-half, salt, Italian seasoning and half the cheese. Add egg mixture to pan. Cook, stirring constantly until the eggs form soft, creamy small curds, about 5 minutes. Remove from heat; sprinkle remaining cheese over top of eggs.
Place skillet under broiler; cook until cheese is bubbly and golden, about 3 minutes. Cool slightly. To remove frittata whole, tip skillet to one side and use a spatula to loosen edges. Slide onto a serving platter; top with remaining parsley. Cut into wedges.
