HAM AND FONTINA FRITTATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Trim any connective tissue and all fat off ham steak. Mince the meat into very small bits and set aside.
- Heat a 12-inch nonstick skillet with oven safe handle over moderate heat. Add oil and 1 tablespoon butter to the skillet and coat sides and bottom of pan evenly with melted butter and oil mixture. Add ham bits to the pan and saute 3 minutes to brown them a bit and render some of the moisture in the meat.
- Whisk together eggs and milk or half-and-half. Break off tiny pieces of remaining 1 tablespoon butter and drop them into beaten eggs. Season eggs with a little salt and pepper and whisk again to combine. Pour eggs into skillet over ham. Stir eggs gently to evenly distribute bits of ham throughout the eggs.
- As eggs set, lift up bottom skin that has formed and allow uncooked eggs to settle. Keep doing this as eggs brown until the eggs begin to set. Transfer the pan to the oven, and allow the frittata to cook 10 minutes, or until golden on top. Add a generous layer of shredded fontina to the frittata and leave in oven another 3 to 5 minutes, or until cheese is melted and begins to bubble and brown. Serve frittata wedges directly from the skillet with a pie server.
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Olu Fira
[email protected]Meh.
Najma Saleem
[email protected]This frittata is way too salty! I think I accidentally added too much salt.
Tharuka Sanmira
[email protected]I followed the recipe exactly and my frittata didn't turn out anything like the picture. It was flat and flavorless.
Haggai Mumba Mwinsa
[email protected]This recipe is missing some important information. It doesn't say what size skillet to use or how long to cook the frittata for.
Tina James
[email protected]I'm not sure what went wrong, but my frittata turned out dry and overcooked. I think I may have cooked it for too long.
Dan Jordan
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids love the ham and cheese, and they don't even notice the spinach.
Richard Amanor
[email protected]I've made this frittata several times now and it's always a winner. It's so versatile and can be made with different ingredients depending on what you have on hand.
Yubison Shrestha
[email protected]This frittata is perfect for a quick and easy breakfast or lunch. It's also a great way to use up leftover ham and cheese.
Shimallis Abdiisa
[email protected]I made this frittata for a brunch party and it was a huge hit! Everyone loved it and asked for the recipe.
Muhammad Junaid Ul Haq
[email protected]This was my first time making a frittata and it was a success! It was so easy to make and it turned out so well. I will definitely be making this again.
Isaiah McCloskey
[email protected]I'm not a big fan of ham, but I really enjoyed this frittata. The fontina cheese and spinach balanced out the ham flavor perfectly.
Esther Marie Wells
[email protected]This recipe is a keeper! The frittata turned out beautifully and was so flavorful. I loved the crispy edges and the gooey center.
Irene Auma
[email protected]I made this frittata for breakfast this morning and it was so good! It was easy to make and the flavors were amazing.
Dineo Moagi
[email protected]This frittata was a hit with my family! The combination of ham, fontina cheese, and spinach was delicious, and the egg mixture was cooked perfectly. I will definitely be making this again.