Over the last few years, we’ve been experimenting with different frittata recipes. My favorite is still the one I grew up with (the recipe for which can be found here), but sometimes variety is nice. This is a simple and quick, but tasty frittata with ham and parmesan. If the ham you use is especially salty, use less of it or reduce the amount of parmesan. We do this with a ham steak cut into cubes, but any kind of ham cut into small pieces would work.The ham should be diced small, but not too small. The parmesan keeps this Italian in style, but you could use any cheese that can be grated fine and that melts well, like cheddar or gruyere. The overall taste will be different, but still good.I usually start by browning the ham a little bit before adding the onions to soften, but you can do the onions first and add the ham just before the egg mixture.Make sure the onions get good and soft, and don’t add the egg mixture until most of the liquid from the onions cooks off.We always finish frittatas under the broiler (as here), but if you have the skill you can cover the pan with a plate the same size or larger, flip the mostly cooked frittata out and slide it back in. If you don’t have much experience with flipping, it’s a good way to burn yourself or at least ruin dinner.It’s good for breakfast, lunch, or dinner, which is when we usually have it. It’s nicest warm, but good–like most frittatas–at room temperature too.
Frittata with Ham and Parmesan Recipe
- 2 tablespoons olive oil
- ¾ pound ham diced
- 1 medium yellow onion diced
- ½ cup parmesan cheese grated
- 6 eggs
- pepper to taste
Heat olive oil in oven-proof 10-inch skillet over medium heat. Add ham and cook five to six minutes, stirring occasionally.
Add onion and cook until soft and golden, about six to eight minutes.
Beat eggs and season with black pepper. Stir in cheese.
Add the egg mixture to the pan, and cook until the bulk of the pan is filled with a solid mass. The top will still contain a film of liquid.
At this point, run the pan under the broiler for 1 to 2 minutes, until the top is set.
Serve warm or at room temperature.
Recipe NotesYIELD: 6-8 slices