Looking for a breakfast recipe that is easy to prepare and feeds several people? A frittata is a wonderful way to feed your family before church or treat overnight guests with a morning meal sure to please anyone.
This recipe is based on a Lorraine Frittata, which uses bacon and Swiss cheese. My version, with ham and cheddar, is a bit lower in calories since it uses less fat and olive oil is a healthier alternative to bacon grease.
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| Ham and Cheese Frittata served with garlic cheddar biscuits and heirloom tomato slices |
Ham and Cheese Frittata
½ pound sliced ham, diced (luncheon meat works great)
2 T. olive oil
1 large white onion, thinly sliced
Freshly ground black pepper
8 eggs, beaten with a generous splash of half-and-half
1 cup sharp white cheddar cheese, grated.
Spray an ovenproof skillet (cast iron is ideal) with cooking spray, such as Pam and heat to medium. Add the ham and cook for about 2 minutes, until the ham starts to brown. Remove ham from the pan. Add the olive oil. When hot, add the onion slices. Fry for about 5 minutes on medium heat, then reduce heat to low and cook about 15 minutes longer, until the onions are caramelized. Grind pepper over the onions. Add the cooked ham back to the skillet.
Heat oven to 450 degrees. Slowly pour the beaten eggs into the pan. Cook, stirring often with a spatula, until almost set. Remove from heat and sprinkle the grated cheese over the top.
Place the pan in the oven and bake for about 5 minutes, just until cheese is melted and eggs are set.
Serves 4.
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