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Ham-and-Swiss Frittata

Source of Recipe

From "Bon Appétit, Y'all" by Virginia Willis


Recipe Introduction

"An Italian frittata is an open-faced omelet similar to a Spanish tortilla. A French omelet is cooked very quickly over high heat, and additions like herbs, cheese, or vegetables are enclosed in the center of a two- or three-part fold. Frittatas and tortillas are cooked more slowly. The additional ingredients are whisked into the eggs and cooked at the same time. This delicious and easy dish makes a satisfying, simple supper with a side salad. Or take the Spanish approach, and cut the frittata into bite-size cubes and serve it skewered as a simple hors d'oeuvre. Ham and eggs are, of course, a marriage made in heaven. Use cured ham in this recipe, or if using country ham, halve the amount, so it will not be too salty."

List of Ingredients

â—¦ 1 ½ tablespoons canola oil
â—¦ 1 onion, preferably Vidalia, chopped
â—¦ 4 to 6 slices cured ham, finely chopped (about 1 cup)
â—¦ 5 large eggs, lightly beaten
â—¦ ¾ cup grated sharp Cheddar or Gruyère cheese (about 2 ½ ounces)
â—¦ 1 tablespoon snipped fresh chives
â—¦ Coarse salt and freshly ground black pepper


Recipe

Place the top rack about 6 inches from the broiler element. Preheat the broiler. In a large, ovenproof skillet, heat the oil over medium heat. Add the onion and ham and cook until the onion is soft and translucent, 3 minutes. In a bowl, whisk together the eggs, half of the cheese, and the chives. Season the mixture with salt and pepper.

Pour the egg mixture into the skillet and cook for 3 minutes, occasionally lifting the cooked egg around the edge with a wooden spoon or silicone spatula to let the raw egg flow underneath. Decrease the heat to low and cook, covered, until the underside is golden, about 5 minutes more. Remove from the heat.

Sprinkle the remaining half of the cheese on the top of the frittata. Broil the frittata in the skillet until the cheese is melted and bubbling, about 1 minute, depending on the strength of your broiler. Let cool slightly. Cut into wedges and serve immediately.

Serves 4 to 6