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1
In a medium bowl whisk together the eggs and half and half until frothy.
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2
Add the tarragon, some salt and pepper, and whisk together.
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3
Add the cubed challah and let it soak in the egg mixture for about 5 minutes.
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4
Meanwhile, melt 2 tablespoons butter in a small oven-proof skillet over medium-high heat.
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5
Add the ham, peppers and spring onions.
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6
Cook, stirring occasionally, until the ham is a bit browned, about 5 minutes.
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7
Stir in the remaining butter and spread the ham and vegetables out evenly in the pan.
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8
Pour in the challah-egg mixture and let cook for 2 to 3 minutes.
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9
Turn the heat to medium-low, cover, and cook until the frittata becomes light and fluffy, about 3 more minutes.
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10
Place the pan under the broiler until the top is browned, about 1 minute.
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11
Transfer the frittata to a plate and cut into wedges.
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12
Note: If you don't have a broiler, use a heat proof rubber spatula and carefully flip the frittata over, and cook for 1 minute.
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13
Or, melt a tablespoon of butter in a separate skillet until it sizzles.
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14
Pour the melted butter over the frittata and place the empty skillet over the frittata pan.
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15
Holding both handles, carefully flip the pans over, and cook the frittata on the other side for a minute.
