Frittata Recipe
The experience of this Frittata recipe, will never let you go for another recipe again. This Frittata is always a hit as a Breakfast . You will be ever grateful to the Italian people for sharing this addictive Frittata recipe with the world!. Not trying out this Frittata after reading about it is one of the biggest sins you could possibly imagine of committing.
Ingredients
1/4 cup (60 ml) olive oil
5 small yellow onions, thinly sliced
1 can (14 1/4 ounces or 415 g) whole peeled tomatoes, drained and chopped
1/4 pound (115 g) smoked ham, chopped
1/4 cup (60 ml) grated Parmesan cheese
2 tablespoons (30 ml) minced fresh parsley
1/2 teaspoon (2 ml) dried marjoram, crumbled
1/4 teaspoon (1 ml) dried basil, crumbled
1/4 teaspoon (1 ml) salt
Large pinch pepper
6 large eggs
2 tablespoons (30 ml) butter
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.
