Frittata

• 1 sweet red pepper, about 1/4 pound
• 1 sweet green pepper, about 1/4 pound
• 1 red onion, about 1/4 pound
• 1/2 pound cooked ham, cut into 1/2-inch cubes
• 1/4 pound Gruyere or Swiss cheese, cut into 1/4-inch cubes
• 10 eggs
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons olive oil

1. Cut the peppers in half, remove the inner veins and cut them into 1/2-inch cubes.
2. There should be about 1 1/2 cups of each.
3. Set aside.
4. Peel the onion and cut it into 1/4-inch cubes.
5. There should be about 1 1/4 cups.
6. Set aside.
7. Cut the ham into 1/2-inch cubes.
8. There should be about 2 cups.
9. Set aside.
10. Cut the cheese into 1/4-inch cubes.
11. There should be about 3/4 cup.
12. Set aside.
13. Break the eggs into a mixing bowl.
14. There should be about 2 1/3 cups.
15. Add salt and pepper.
16. Heat 1 tablespoon of the oil in a large nonstick skillet and add the peppers.
17. Cook, stirring often, about 3 minutes and add the onion, salt and pepper.
18. Cook about 2 minutes and cover.
19. Continue cooking about 1 minute.
20. Uncover and cook until the liquid from the vegetables evaporates.
21. Sprinkle with cheese and ham.
22. Add the remaining tablespoon of oil.
23. Beat the eggs thoroughly and add them.
24. Cook, stirring from the bottom, until the eggs start to set, about 1 minute.
25. Cover closely and cook about 2 minutes.
26. Place a large round dish over the skillet and quickly invert both the skillet and the dish, letting the omelet fall into the dish.
27. It should be golden brown on top.

sweet red pepper, sweet green pepper, red onion, ham, gruyere, eggs, salt, freshly ground pepper, olive oil

Taken from cooking.nytimes.com/recipes/5972 (may not work)