Description
A delicious and easy-to-make ham and cheese frittata, perfect for breakfast or a quick meal.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 cups diced ham or diced ham steaks
- 6 small green onions, finely sliced
- 2/3 cup freshly grated Parmesan cheese
- 8 eggs
- 1/41/2 teaspoon salt or to taste
- 1/41/2 teaspoon ground black pepper
- 1 cup diced or shredded cheddar cheese
Instructions
- Whisk the Eggs: Start by whisking the eggs in a large bowl until they are fully mixed and a bit frothy. Aim for a nice, airy texture, as this helps your frittata rise beautifully. Avoid over-whisking to prevent a tough texture.
- Sauté the Fillings: In the ovenproof non-stick skillet, heat the olive oil over medium heat. Sauté the diced ham and green onions until they are warmed through and the kitchen smells inviting, ensuring they are nicely browned but not too dark to overpower the frittata’s flavor.
- Add Cheese & Eggs: Pour the whisked eggs over the sautéed mixture. Sprinkle the freshly grated Parmesan cheese and cheddar cheese gently on top. Do not mix too much; let the cheese sit on top to create a lovely finish.
- Cook on Stovetop: Cook the frittata on low to medium heat until you see the edges puffing up and the bottom starts firming up. It should develop a lovely golden hue. Monitor closely to prevent burning, as this can happen quickly if you are not attentive.
- Bake to Finish: If using a non-ovenproof skillet, transfer the frittata to a buttered baking dish before baking. Place the skillet in a preheated oven and bake until the center is slightly jiggly but the edges are set. Pay attention to the aroma of melted cheese while it finishes cooking; remove it from the oven once the edges feel firm to avoid a runny center.
- Let It Cool: Allow the frittata to cool for a few minutes before slicing it up. This step helps it hold together better, making cutting easier. If you cut it too soon, it may crumble.
Notes
- Frittata can be frozen for up to 3 months; wrap slices in plastic wrap and foil before storing.
- Use a non-stick pan for best results. If the frittata turns out too watery, sauté vegetables beforehand to remove excess moisture. For a firmer center, bake a little longer until edges are set but center remains slightly jiggly.
- To reheat, place slices in a preheated oven at 350 degrees F for about 10 minutes or until warmed through.
- Pair with a Mediterranean cucumber salad or serve alongside roasted Brussels sprouts. Adding halved cherry tomatoes can bring color to your meal.
- For a softer texture, add 1/4 cup milk. Incorporate fresh herbs like chives or thyme, or include sautéed spinach or bell peppers for added veggies.
- Select high-quality cheeses for better flavor. When selecting ham, use leftover ham for the best results, but feel free to substitute with leftover lamb seasoned with rosemary if desired.
Nutrition
- Calories: 549
- Sugar: 1g
- Sodium: 1581mg
- Fat: 41g
- Saturated Fat: 16g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 414mg