Ingredients

　　2 to 3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)

　　2 large eggs, beaten

　　1 shallot, finely chopped

　　2 tablespoons chopped fresh flat-leaf parsley

　　Salt and freshly ground black pepper

　　1 teaspoon (several drops) hot sauce, such as Tabasco

　　2 to 3 ounces manchego cheese, thinly sliced (just enough to cover your small frittata)

　　2 slices Serrano ham or prosciutto

　　1 piece roasted red pepper, drained and sliced

　　Heat a small nonstick skillet over medium heat with the EVOO. Beat the eggs with the shallot, parsley, salt and pepper, and hot sauce, then add to the skillet. Fry the eggs without disturbing them for 2 minutes, or until brown and set. Flip the frittata (invert pan with a plate to help you if necessary). Top the frittata with the cheese, ham, and roasted pepper. Fold the frittata over, like a taco. Slide the frittaco out onto a plate and eat hot or at room temperature.

　　Rachael Ray's 30-Minute Get Real Meals