Frittata With Ham and Roasted Pepper

This recipe comes from Coup de Pouce, issue February 2008. I'm posting it for ZWT 4 Italy.

• Ready In: 37 mins
• Serves: 4

Ingredients

• 5  eggs
• 1⁄2 cup milk or 1⁄2 cup half-and-half cream
• 1  tablespoon Dijon mustard
• 1  cup crouton
• 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.