INGREDIENTS

  • 1 tablespoon vegetable oil
  • 6 green onions , sliced (include some tender green tops)
  • 1/2 red bell pepper , chopped
  • 1/2 green bell pepper , chopped
  • 4 ounces medium mushrooms , sliced
  • 1 cup cubed cooked ham
  • 6 large eggs
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • fresh ground black pepper
  • 1 1/2 cups grated provolone cheese , divided
  • 1/4 cup chopped flat leaf parsley
  • sour cream , for topping

DIRECTIONS

  1. In a large ovenproof skillet over medium heat, warm the oil.
  2. Add in green onions, bell peppers, and mushrooms; stir/saute until tender, about 6-7 minutes; stir in ham.
  3. Preheat broiler; in a medium bowl, whisk together the eggs, water, salt, thyme, pepper, 1 cup cheese, and parsley.
  4. Pour over vegetables in the skillet; decrease heat to med-low, cover, and cook until eggs are set and the top is almost dry, 10-12 minutes.
  5. Sprinkle remaining ½ cup cheese on top; broil until frittata is puffy and cheese is melted, about 1 minute.
  6. Let stand for 5 minutes; cut into wedges and serve.
  7. Serve with a dollop of sour cream, if desired.