Rachael Ray Every Day - - Contents -

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.