Thursday, October 8, 2009

Ham and Fontiago Frittata

Ham and Fontiago Frittata

Ham steaks from the packaged meat case of market
1 tablespoon of olive oil
2 tablespoons butter
12 extra large eggs
1/2 cup milk
salt and pepper
2 cups Fontiago cheese, shredded*

Preheat oven to 4oo degrees. Trim any fat off steak. Dice into very small pieces and set aside. Heat a non-stick skillet with oven safe handle over medium-high heat. Add oil and 1 tablespoon butter to the skillet and coat the bottom and sides of pan evenly with mixture. Add ham bits to the pan and saute to brown them slightly and render some of the moisture in the meat. Whisk the eggs and milk. Season with salt and pepper and drop tiny pieces of the remaining 1 tablespoon of butter into the eggs. Pour effs into skillet over ham. Stir the eggs gently to distribute the ham throughout the eggs. When the eggs start to set on the edge, transfer the pan to the oven, and allow frittata to cook until golden on top, about 15 minutes. Add a generous layer of shredded fontiago to the frittata and leave in the oven another 3 to 5 minutes or until cheese is melted and begins to bubble. Serve frittata wedges directly from the skillet with a pie server.

*Fontiago Cheese-The union of creamy fontina and tangy asiago cheeses.

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