Ham and Cheese Frittata
1/2 cup diced ham, bacon or sausage
6 large eggs
2 tablespoons butter
1/2 medium onion, diced
1 TB fresh herbs, like thyme, parsley or rosemary
1 cup Swiss or cheddar cheese
Lightly beat the eggs in a medium bowl. Add the 3/4 cup cheese, and season with salt and pepper. Set aside.
Melt 1 tablespoon butter in an medium oven-proof skillet over medium heat. Add the onion and cook until translucent. Remove from heat and let cool for a few minutes.
Add onion, ham and herbs to eggs.
In the same skillet, melt the remaining butter over medium-high heat and coat the entire surface.
Pour the egg mixture into the hot skillet and cook, undisturbed until the edges begin to brown and the top is just starting to set.
Sprinkle the top of the frittata with more cheese and transfer the entire pan to the oven about 6 inches from the heating element and broil. Check after a minute or so, to ensure it doesn't overcook. The frittata is ready when the top is fully set and nicely browned.
Remove from the oven. Run a thin spatula around the edges of the frittata to help loosen from the pan.
Place a serving plate on top of the pan and then flip over to release the frittata.
Eggnog French Toast
1/2 cup eggnog
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
8 pieces of bread
Beat eggnog, eggs, vanilla and cinnamon in shallow dish. Stir in milk.
Dip bread in egg mixture, turning to coat both sides evenly.
Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides.