Tuesday, August 7, 2012

2-on-Tuesday Recipe: Ham & Fontina Frittata

Several years ago, I requested cookbooks for Christmas and received the Rachael Ray 30-Minute Meals Get Togethers. One of the family favorites was this breakfast meal. Don't let the fancy-schmancy name intimidate you. I did a couple of edits, because it's what I do and what was on-hand in the fridge and freezer. I did $plurge on the $moky Fontina chee$e, but use your fave semi-soft cheese!

1 lb          Ham Steak  (I had ham left-over in freezer OR buy diced ham in 8 oz pkgs)
1 T           Olive Oil
2 T           Butter
12             Extra-large Eggs (or regular sized, but add 1-2 more to make up)
1/2 C       Milk or half-n-half (I use Buttermillk)
8-10 oz   Fontina Cheese, shredded (2 cups; freeze the block first for easier shredding on your box shredder/grater)
S&P - Salt & freshly ground black pepper, to taste
  • Preheat oven to 400 degrees
  • Trim any connective tissue and all fat off ham. Mince or cut ham into very small bits and set aside
  • Heat a 12" nonstick skillet with oven-safe handle over moderate heat. (If you're not sure the handle is oven-safe, double-wrap with aluminum foil.) Add oil & 1 T butter to coat sides and bottom of pan evenly. Add ham bits and saute 3 minutes or to brown and cookout some of the moisture.
  • Whisk together eggs and your choice of "milk." Break-off tiny pieces of remaining 1 T butter and drop them into beaten eggs. Season eggs with a little S&P and whisk again to combine. Pour eggs into skillet over ham. Stir eggs gently to evenly distribute ham bits through out the egg mixture. As the eggs set, lift up bottom and side skin that's formed and allow uncooked eggs to settle. Keep doing this as eggs brown until the egg "pie" begins to set and take form. **Don't rush this step by adding extra heat, you'll scorch the bottom and ruin the whole thing.
  • Transfer to the oven and cook 10 minutes, until golden on top.
  • Add a generous layer of shredded Fontina cheese to the frittata and leave in oven another 3-5 minutes, or until cheese is melted and begins to bubble and lightly brown.
  • Serve frittata in wedges directly from the skillet with a pie server!
Next time, the whole family is home for breakfast OR you get to have Breakfast-for-Dinner, try this! Then, waltz back, here, to let me know how your family considers you the supreme Chef of the World...while they can clean the dishes! ;}


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