• 8 eggs
• 3 T. Dorothy Lynch Home Style
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 T. butter
• 1 c. onions, thinly sliced
• 1 c. mixture of green, red and orange bell peppers, thinly sliced
• 1 c. mushrooms, thinly sliced
• 1 c. frozen sweet corn
• 1 c. smoked ham, diced
• 1 T. fresh chives, chopped
• 1 T. fresh basil, chopped
• 1 c. shredded cheddar cheese

Number of Servings: 8

Preheat broiler and position rack accordingly. Whisk eggs, Dorothy Lynch, salt and pepper together in a medium bowl until combined. Melt butter in a 10-inch ovenproof sauté pan over medium-high heat. Add onions and peppers, stirring as needed until soft (about 7-8 minutes). Add ham, mushrooms and corn and cook for 2 minutes. Add egg mixture and sprinkle with fresh herbs and cheese. Reduce heat to medium and cook eggs, undisturbed, for 3 minutes or until the surface begins to bubble and the bottom starts to set. Place pan in oven and broil until brown on top (about 3-4 minutes). Remove pan from oven. Slide frittata onto platter and serve.