Ingredients: 4-6 slices ham, cut into bite-size pieces 8 ounces mushrooms, diced 1 zucchini, thinly sliced into rounds ½ red sweet pepper, diced ½ green sweet pepper, diced 3 green onions, thinly sliced 2 tablespoons butter 6 eggs 1 cup half-and-half ¾ cup milk 1 tablespoon chopped fresh rosemary and/or fresh basil 1 teaspoon salt ½ teaspoon ground black pepper 4 ounces cheddar cheese, grated 12 ounces Swiss cheese, grated

Directions: Heat oven to 375°F. In medium-size bowl, toss together first six ingredients. Melt butter over medium-low heat in a 10- to 12-inch flameproof skillet, allowing butter to coat bottom and sides. Place ham and vegetables in skillet; simmer on low heat for 5 to 7 minutes. Using the same bowl, beat eggs together with half-and-half and milk; season with herbs, salt, and pepper. Pour egg mixture over vegetables; add grated cheeses to vegetables in skillet and stir gently just to mix. Over medium heat, allow frittata to set in skillet for 5 to 7 minutes. Transfer to middle rack in the oven and finish baking 20 to 25 minutes. The frittata is ready when the center is set (not liquid) and the appearance is golden. Cut into wedges and serve warm or at room temperature. Makes 6 servings. (Recipe from Paula Deen and Smithfield Ham) *See more recipes in our eggs & cheese collection