Email to Cat      

Ham, Herb, and Tomato Frittata

Source of Recipe

"The Complete Cast Iron Cookbook" by The Coastal Kitchen


Recipe Introduction

"Smoked ham provides an earthiness to this baked egg dish, which is also loaded with fresh herbs and tomatoes. This is one of those frittatas into which you could add almost anything tasty in the fridge. Substitute cooked chicken pieces for the ham; sprinkle leftover sautéed greens over the eggs; add some chopped jalapeños for extra flavor and heat. Have fun experimenting."

List of Ingredients

â—¦ 2 tablespoons butter
â—¦ ½ pound thick-sliced deli ham, cut into pieces
â—¦ 6 eggs
â—¦ ¼ cup milk or heavy cream
â—¦ 1 teaspoon salt
â—¦ Freshly ground black pepper
â—¦ 6 cherry tomatoes, halved
â—¦ ½ cup fresh parsley, coarsely chopped
â—¦ 1 teaspoon fresh thyme, minced


Recipe

Preheat the broiler to low.

Heat the skillet on medium-high heat. Melt the butter in the skillet, being careful not to let it burn. Add the ham to the pan and stir, cooking until just browned, about 3 minutes.

Whisk the eggs in a large bowl until combined. Add the milk or cream and stir. Add the salt and pepper.

Pour the egg mixture into the skillet. After a couple of minutes, as the eggs begin to set, add the cherry tomato halves and sprinkle the herbs over everything. Lower the heat to medium or low, cover, and cook until eggs are set, another 10 minutes. Place the skillet under the broiler for just a couple of minutes to "toast" the top.

Remove from the oven and allow to sit for a few minutes.
Season with additional salt and pepper, if desired, and serve.

Serves 4