Frittata

2 strips of bacon, cut into ½ inch pieces

1 onion, halved lengthwise and slivered

1 red and 1 green bell pepper, cut into ¼ inch strips

2 tbsp olive oil

4 eggs, lightly beaten

3 tbsp milk

salt and freshly ground black pepper, to taste

2 thin slices of baked ham, coarsely slivered

1 tbsp chopped flat-leaf parsley

1. Place bacon pieces in a 10-inch ovenproof skillet and cook over medium heat about 6 minutes to render fat. Use a slotted spoon to remove the bacon to a paper towel to drain. Reduce heat to low.

2. Add the onion and peppers to skillet (add the olive oil, if necessary) and cook for 5 minutes. Remove from the heat and sprinkle with the drained bacon pieces.

3. Preheat the broiler. Beat the eggs, milk, salt, pepper, ham and parsley in a bowl. Pour over the vegetables in a skillet.

4. Cook the egg mixture on the stove over medium heat until the bottom is set and the top is still slightly wet.

5. Place the skillet under the broiler, 4 to 6 inches from the heat source, until the top of the frittata is puffed and set, 2 to 3 minutes. Slice into wedges and serve immediately with warm, crusty bread. Serves 2 to 4.