Heirloom Tomato, Ham and Fontina Frittata
Choose a variety of heirloom tomatoes for a range of colors and flavors. Their fresh, juicy sweetness provides the perfect foil for the saltiness of the ham and cheese in this frittata.
- 12 eggs
- 1/3 cup grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper, to taste
- 5 oz. Italian fontina cheese, cut into 1/2-inch cubes
- 1 Tbs. plus 1 tsp. olive oil
- 1 red onion, diced
- 5 oz. ham steak, cut into 1/2-inch cubes
- 12 oz. assorted heirloom tomatoes, cut into slices 1/2 inch thick
- 1 1/2 Tbs. thinly sliced fresh basil
In a bowl, whisk together the eggs and Parmigiano-Reggiano cheese, and season with salt and pepper. Fold in the fontina cheese; set aside.
In the deep half of a frittata pan over medium heat, warm the 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the ham and cook, stirring occasionally, for 1 minute. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are just beginning to set, 8 to 9 minutes.
In the shallow pan over medium-low heat, warm the 1 tsp. olive oil. Arrange the tomato slices in a single layer on top of the egg mixture. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 6 to 7 minutes. Uncover the pan and gently flip the frittata onto a platter. Let rest for 5 minutes, then garnish with the basil. Cut the frittata into slices and serve. Serves 8.