Ham and Cheese Frittata is a tasty and satisfying meal. Basically frittata is an Italian omelette that isn't folded over a filling. The filling in a frittata is incorporated with the eggs.
1cup(125 grams/4 ounces)diced or shredded cheddar cheese
Instructions
Preheat the oven to 350ºF/180ºC.
In a medium bowl, beat the eggs well with the Parmesan cheese. Set aside
Heat the olive oil in an oven proof, non-stick or cast iron skillet.
Add the diced ham and fry over medium heat until lightly browned.
Add the sliced green onions, cook, stirring regularly until the green onions have collapsed just a little.
While the ham and green onions are cooking, add the salt and ground black pepper to the eggs. At this point, an option ¼ cup of milk can be added to make the frittata more delicate.
Spread the ham and onion mixture evenly over the base of the skillet then pour the egg mixture over.
Cook gently for just a minute or two then scatter the cheddar cheese over the uncooked egg mixture. Shake the skillet to encourage the cheese to settle into the egg.
Continue to cook over medium heat for about 5 minutes, lifting the edges of the frittata occasionally to check that it’s not burning.
Place the skillet into the preheated oven. Cook for 5-8 minutes until the frittata is golden brown and set around the edges but the center is slightly jiggly.
Remove from the oven and allow it to sit for just a few minutes to cool a little. Serve hot with a salad.
Garnish with a sprinkle of chopped green onions and a few halved cherry tomatoes to add a pop of color.
Notes
Tips for Success
When making frittata with ham and cheese it is best to use a non-stick pan. Mine measures 11 inches/27.5cm across.
If you don't have an ovenproof, non stick frypan, use a well-seasoned pan of similar dimensions. Or transfer the cooked ham and green onion mixture from Step 4 to an buttered, ovenproof baking dish then pour over egg mixture and bake in preheated oven for 15-20 minutes. A good size would be 9 inch x 13 inch (23cm x 33cm).