Ham and Tomato Frittata
My Take on an Italian Breakfast
Frittatas are the Italian version of an omelette, but instead of being fully cooked in a pan on the stove, you pop it in the oven to finish it off and give the crust a nice golden brown color.
This frittata is slightly cheesy, with 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.
My family members are breakfast lovers, and we often eat this dish for dinner. There is something about breakfast that gives a warm and cozy feeling.
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. So 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, forget about giving them to him. I crossed my fingers when I served him this frittata. He ate it—so I saved the recipe.
I hope you and your family will 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
- Prep all ingredients.
- Whisk eggs until no whites are visible. Add in all other ingredients except Parmesan.
- Heat large skillet on medium-low heat. Add in oil and coat the pan.
- Add in eggs and softly cook for 5 to 10 minutes, constantly stirring it around in the pan. Turn off 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. Remove frittata from pan and cut into 8 triangles, like a pizza.
- Serve and enjoy.
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© 2019 Cassie M