|Pepper and Egg Fritatta served on a Grilled Ham Steak|
salad shooter available (remember those things!) so I can easily shred them in minutes- if you have to do this the hard way, just slice or dice them into the smallest pieces you can manage- don't worry about getting pretty regular shaped pieces, just get the smallest pieces you can manage to keep the cooking time reasonable.
|Basil from the Garden - it was alive and growing 30 seconds before hitting the cutting board...|
The last thing you'll need are about six or seven eggs, scrambled with a little milk or cream. Beat them until they are frothy, and have a lot of air incorporated, then set them aside. You'll want to beat them again right before you actually use them.
We'll need to start heating up a pan, and pre-heating the oven to about 350 degrees. You can use a normal round saucepan (provided it's big enough) if it has a heat-resistant handle- since we'll be putting the whole thing in the oven. Some handles will survive without damage if covered in foil- but if you're not confident about that, you can easily use a deep metal baking dish instead. Heat up the pan on the stove over medium heat with a liberal coating of olive oil. When the oil begins to shimmer, you are ready to start.
|Pepper and Egg Frittata, good on it's own or as a side dish|