Ham Frittata

Ham Frieta

Ingredients:

  • 3/4 lb (0.4 kg) cooked ham;
  • 1 lb (0.5 kg) king mushrooms, cleaned and sliced;
  • 1 lb (0.5 kg) fresh asparagus, cleaned and sliced 2" (5 cm) long at a 30˚ angle;
  • 1 lb (0.5 kg) fresh tomatos, cleaned and cut to 1/4” slices;
  • 1 lb (0.5 kg) potato, peeled, cleaned and cut to 1/4” slices;
  • 1 large zucchini, cleaned and cut to 1/4” slices;
  • 7 large eggs, scrambled and set aside;
  • 1 tablespoon safflower oil (for high heat);
  • 1/2 lb (0.25 kg) coarsely grated any mild soft cheese;
  • 1/2 cup finely grated Parmigiano-Reggiano cheese;
  • 1 tablespoon mustard;
  • 2 tablespoons sour cream;
  • Sea salt and pepper.

Recipe:

Serving for 6

  1. Finely mince the cooked ham with a knife or in a food processor;
  2. Mix with mustard and sour cream;
  3. Cover and refrigerate;
  4. Add 1/2 tablespoon of safflower oil in a sauté pan over medium high heat;
  5. Add sea salt;
  6. Sauté king mushrooms and asparagus separately;
  7. Take them out and set aside;
  8. Add the rest of safflower oil in the sauté pan;
  9. Place zucchini slices on the bottom;
  10. Layer sautéd mushrooms, asparagus and tomatos;
  11. Top with minced ham;
  12. Add scrambled eggs to fill up the gaps;
  13. Layer soft cheese on top;
  14. Preheat the oven to 375˚F (180˚C), put the whole sauté pan in for 25 minutes or until the knife inserted in the center of the pie comes out clean;
  15. Sprinkle grated Parmigiano-Reggiano cheese on top and place the pan in the broiler for 5 minutes, keep an eye on it to avoid burning;
  16. Cut into wredges and serve hot.

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