I made up a new recipe yesterday - an easy Fritatta with ham, cheese, and as many garden vegetables as I could stand. It was amazing; perfectly fluffy and full of flavor. I created the recipe on the fly, without writing anything down, but I'll try to recreate it here. The beauty of this recipe is that you can add any type of meat, vegetables, or spices to it and come out with something tasty.

Ham and Garden Fritatta

* 5 large eggs
* 1/4 c. milk or soy milk (plain)
* 2 Tbsp. olive oil
* 1/4-1/2 lb. deli ham chopped
* 1 green onion chopped with white parts
* 6-8 button mushrooms sliced
* 1/2 red bell pepper cubed
* 1 large handful of arugula
* 1 tomato thinly sliced
* 1/2 c. cheese (I used cheddar, but swiss, mozzarella, or anything else you might have would be great as well)
* I added leftover braised spiced rutabaga to mine which gave it a really exotic and fun taste and texture, but like I said earlier, feel free to add whatever else you may want
* 1 Tbsp. garlic powder
* 1/2 Tbsp. Italian Seasoning, or mixture of basil, thyme and anything else you like. My braised rutabaga had cinnamon and nutmeg which really added to the flavor of this, so it might be fun to try too.
* Salt and pepper

*Important* Make sure your pan has an oven proof handle because you will be putting it in there. Beat together the eggs, milk, and about 1/3 of the cheese with the seasonings. Saute onions, mushrooms, and bell peppers in olive oil in a medium sized pan over medium-high heat for a few minutes until the mushrooms turn color. Add ham and any other vegetables you are using, but save any leafy vegetables like arugula or spinach until the end. Saute for a couple more minutes. Add leafy vegetables and turn down to medium-low. This is a good time to add any extra herbs/spices you might want directly to the vegetables. I added salt, pepper, and Italian Seasoning. Once leafy vegetables have turned color, pour the egg mixture over the vegetables, covering them as much as possible. Cover the pan with a lid and cook for about two minutes. Remove the lid. You should begin to see the egg turn solid, but should still be jiggly on the top. Add the sliced tomatoes as decoratively as possible and then cover with the rest of the cheese. Place the pan in the oven close to the top burner and broil on 500 degrees until the egg is cooked and the cheese is browned and bubbly. Makes four servings or maybe two depending on how hungry you are :)

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