Ham and Tomato Frittata
My Take on an Italian Breakfast
Frittatas are the Italian version of an omelet. Instead of being fully cooked in a pan on the stove, however, they are popped into the oven at the end to give the crust a nice golden brown color.
The inspiration for this frittata came from looking in my fridge one day and noticing some ham and tomatoes that were nearing the end of their edible life. The tomatoes were becoming soft and slightly wrinkled, and the ham's expiration date was just around the corner. I tried to think of something everyone would love, and this was the outcome.
My son is picky when it comes to tomatoes; if they're raw or not cooked enough, I can forget about serving them to him. I crossed my fingers when I served him this frittata. He ate it—so I saved the recipe.
My family members are breakfast lovers, and we often eat this dish for dinner. There is something about breakfast that gives us a warm and cozy feeling. This frittata is slightly cheesy and features sweet and juicy tomatoes and salty ham nestled inside rich, fluffy eggs. When serving it to my family, I pair it with wilted garlic spinach and roasted rosemary potatoes. I hope you and your family enjoy this meal as much as we do.
- 12 eggs
- 8 ounces ham, cubed
- 1/2 cup half-and-half
- 1/4 cup Parmesan cheese
- 1 medium tomato, seeded and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 tablespoon canola oil
- salt and pepper, to taste
- Preheat the oven to 375 degrees Fahrenheit.
- Prep all of your ingredients.
- Whisk the eggs until no whites are visible. Add in all the other ingredients except the Parmesan.
- Heat a large skillet on medium-low heat. Add in the oil and coat the pan.
- Add in the eggs and softly cook for 5 to 10 minutes, constantly stirring them around in the pan.
- Turn off the heat and smooth out the top. Sprinkle Parmesan cheese over the top.
- Place in preheated oven and cook for 15 minutes or until eggs are fully cooked with a golden brown crust.
- Remove the frittata from the pan and cut it into 8 triangles like a pizza. Serve and enjoy!
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© 2019 Cassondria McLendon