LETTER FROM RACH
Why our girl loves this season the most
• 1 tbsp. butter 1 cup chopped red • bell pepper 1 cup chopped potato • 8 extra- large eggs • 11/2 cups chopped Dietz & Watson Chef • Carved Ham 1 cup grated Dietz & Watson • Gruyère 1/2 cup grated Dietz & Watson • Parmesan 1/2 cup chopped fresh basil u In large cast-iron skillet, melt butter over medium. Add bell pepper. Cook, stirring often, until almost tender, about 2 minutes. Add potato. Cook, stirring often, until tender, about 5 minutes. In large bowl, whisk eggs; season. Stir in ham and Gruyère; add to skillet. Stir until combined. Bake at 400° until edges are golden and center is just set, about 15 minutes. Sprinkle with Parmesan and basil. For appetizer, cut into 16 pieces.
MAKE IT MINI To turn a frittata into finger food, just cut it into little squares.