I made a frittata this morning for breakfast. I started out with a recipe, but I didn’t have all the ingredients so I substituted with reckless abandon, hoping it would be okay. And it was delicious! Every time I make a frittata (which is an Italian omelette) I wonder why I don’t make them more, because they’re so easy and yummy.

Ham, Onion & Red Pepper Frittata

• 2 Tablespoons butter
• 1 medium onion, chopped
• half a red pepper, seeded and chopped
2-3 cloves garlic, minced
• 1/2 teaspoon kosher salt
• freshly-ground black pepper
• 1/2 teaspoon dried thyme
• 5 large eggs
• 2 Tablespoons half-and-half or milk
• 1/2 cup plus 1/4 cup shredded extra-sharp cheddar
• 1/2 cup chopped ham

Melt the butter in a 10-inch cast-iron skillet. Add the vegetables and garlic and sprinkle with salt, pepper, and thyme. Cook over low heat, stirring occasionally, till onion and pepper are very soft, about 15 minutes.

Meanwhile, stir eggs, half-and half, and 1/2 cup of cheese together. When vegetables are ready, add the ham and cook for a minute more, till ham is heated through. Pour the egg mixture into the skillet, stirring gently a couple of times in the first minute. Then let the mixture cook undisturbed till the bottom is set, about 5 minutes.

Sprinkle the remaining 1/4 cup of cheese over the top. Transfer to a 350F oven and cook for 6-8 minutes until slightly puffed up. Remove from oven. Cover, and let sit for 5 minutes before serving.

Enjoy!