Vegetable oil for frying
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 small white onion, finely chopped
2 cups whole eggs
2 cups heavy whipping cream
1½ cups diced Finchville or other country ham
2 cups grated cheese
1 cup grated Jack or Mozzarella cheese
1 cup fresh spinach, cut into ribbons
2 cups cooked, diced potatoes
½ teaspoon fresh dill weed
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon garlic powder
Hollandaise sauce (optional)
Chopped fresh parsley for garnish
Chopped fresh chives for garnish
Preheat oven to 350°. Heat vegetable oil in skillet. Add green and red peppers and onion and saute until just cooked. Set aside. In large mixing bowl, whisk eggs and cream. Stir in ham and cheeses. Drain liquid from vegetables, combine with spinach and potatoes, and add them to egg mixture. Stir gently. Stir in seasonings. Pour into greased 12×9 inch baking dish, leaving at least one fourth to one half inch for frittata to rise.
Cover and bake for 45 to 55 minutes. Shake pan to determine that frittata is firm in center and cooked through. Uncover and bake for 10 minutes to allow top to brown. Let cool in pan for 10 to 15 minutes. Slice into squares and serve topped with Hollandaise sauce if desired. Garnish with chopped fresh parsley and chives.
Serves 8 to 10.
