This was inspired by my trip to Old Greenwich, Connecticut. We got a perfect French baguette from this bakery downtown called “Sweet Pea’s Bakery”. It was crunchy on the outside, with a fluffy interior and still fresh the next day. We wondered what to make with it however, other than just eat it with butter. We decided to make these sandwiches.
1/2 a green bell pepper, chopped
1/2 a red bell pepper, chopped
1/2 a cup chopped baked honey ham
2 Tbsp milk
1 Tbsp each olive oil and butter, plus more for the bread
Salt and black pepper to taste
2-3 Tbsp grated Parmean cheese
Note: you can make the frittata in one big skillet and then cut it in half to make two portions, or divide the ingredients in half and make two single servings in a small skillet, as I did here.
1. Cut baguette into two pieces and then split lenghtwise. Toast lightly and spread with olive oil or butter; set aside.
2. In a non-stick skillet that can go in the oven, heat olive oil and add chopped ham, green and red bell peppers. Sauté over medium-low heat until the ham has crisped up and the bell peppers have softened.
3. Meanwhile, whisk the eggs in a bowl with the milk and season with a little salt and black pepper.
4. Add butter to the skillet, and when it has melted pour in the eggs. Cook until the eggs are just beginning to set around the edges. Top with grated Parmesan cheese.
5. Preheat the oven to 375 degrees F and place frittata in the oven. Bake until it is cooked through and slightly puffed and golden brown on top, about 10 minutes.
6. Let rest for a minute then flip out onto a plate, fold in half with a spatula and fill the toasted baguette with the frittata, and serve.