Patrick Cudahy

Ingredients

• 8 eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 tsp. ground sage
• 1/2 tsp. ground black pepper
• 1/2 tsp. salt

• 8 oz. diced Patrick Cudahy® Cooked Ham
• 1 cup sliced onions
• 1/2 cup each of red and green bell peppers
• 2 tbsp. canola oil

Directions

• Mix eggs, Parmesan, heavy cream, ground sage, black pepper, and salt together in a bowl and then prep the ham, onions, and bell peppers.
• In a 10 inch non-stick frying pan, heat oil and sauté onions, peppers and ham until vegetables are soft. Add extra oil to pan and add egg mixture to pan; cook over medium heat for 2 minutes as eggs begin to set up. Place pan in a 375° oven for 8-9 minutes; remove from oven and let rest. Slide frittata on to serving plate and cut into wedges.

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