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Frittata with Ham and Roma Tomatoes
10 large eggs
fresh ground pepper to taste
1 teaspoon ground basil
2 tablespoons olive oil
3/4 cup grated fontina cheese
2 ripe Roma tomatoes sliced into very thin rounds
1/4 lb. ham, cut into bite-sized pieces
Preheat the broiler
Beat the eggs in a bowl, seasoning them
with basil and pepper.
Heat the olive oil in a nonstick overproof
skillet over medium heat.
Pour the eggs into skillet
As the eggs cook, lift the bottom
with a spatula to prevent them from sticking and tilt the pan
to let the uncooked egg run underneath
Cook until the bottom is
set and the top is still runny
Remove eggs from the heat and
sprinkle 3/4's of the cheese over top
Layer tomatoes over cheese,
leaving a 1" border around
the outside
Sprinkle the ham over the tomatoes and top with
remaining cheese
Place the pan under the broiler until cheese
is melted and edges are puffy and golden brown(about 3 minutes)
Makes 4 servings. Protein 30 grams. |
