Frittata Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| Yellow onions | 5 Small, thinly sliced | |
| Whole peeled tomatoes | 1 Can (10oz), chopped | |
| Ham | 1/4 pound, chopped | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Minced parsley | 2 Tablespoon | |
| Dried marjoram | 1/2 Teaspoon, crumbled | |
| Dried basil | 1/4 Teaspoon, crumbled | |
| Salt | 1/4 Teaspoon | |
| Large pinch pepper | ||
| Eggs | 6 Large | |
| Butter | 2 Tablespoon | |
Directions
Heat oil in medium skillet over medium-high heat.
Add onions; cook, stirring frequently, until onions are golden brown, 6 to 8 minutes.
Drain chopped tomatoes and stir into onions; cook over medium heat, stirring constantly, 5 minutes.
Remove tomatoes and onions from skillet to large bowl with slotted spoon; discard drippings.
Let tomato-onion mixture cool to room temperature.
Add ham, cheese, parsley, marjoram, basil, salt and pepper to cooled tomato-onion mixture; mix lightly.
Whisk eggs in small bowl; stir into ham mixture.
Heat broiler.
Heat butter over medium heat in 10-inch (25 cm) heavy skillet with flameproof handle; when foam subsides, reduce heat to very low.
Add egg mixture to skillet; spread in even layer.
Cook without stirring over very low heat until all but top 1/4 inch (0.5 cm) of egg mixture is set, 8 to 10 minutes; shake pan gently to test.
Place skillet under broiler, about 4 inches (10 cm) from heat; cook just until top of egg mixture is set, 1 to 2 minutes.
Do not let top brown or frittata will be dry.
Frittata can be served hot, room temperature or cold.
Add onions; cook, stirring frequently, until onions are golden brown, 6 to 8 minutes.
Drain chopped tomatoes and stir into onions; cook over medium heat, stirring constantly, 5 minutes.
Remove tomatoes and onions from skillet to large bowl with slotted spoon; discard drippings.
Let tomato-onion mixture cool to room temperature.
Add ham, cheese, parsley, marjoram, basil, salt and pepper to cooled tomato-onion mixture; mix lightly.
Whisk eggs in small bowl; stir into ham mixture.
Heat broiler.
Heat butter over medium heat in 10-inch (25 cm) heavy skillet with flameproof handle; when foam subsides, reduce heat to very low.
Add egg mixture to skillet; spread in even layer.
Cook without stirring over very low heat until all but top 1/4 inch (0.5 cm) of egg mixture is set, 8 to 10 minutes; shake pan gently to test.
Place skillet under broiler, about 4 inches (10 cm) from heat; cook just until top of egg mixture is set, 1 to 2 minutes.
Do not let top brown or frittata will be dry.
Frittata can be served hot, room temperature or cold.
Chef
