Recipes Breakfast Egg Dishes Heirloom Tomato, Ham and Fontina Frittata

Heirloom Tomato, Ham and Fontina Frittata

Heirloom Tomato, Ham and Fontina Frittata is rated 3.3 out of 5 by 3.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8

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.

Ingredients:

  • 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

Directions:

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.

Williams-Sonoma Kitchen.

Rated 4 out of 5 by from Can be adapted to 8" frittata pan This was pronounced my best frittata yet since getting the 8" pan set last Christmas. I basically cut the recipe in half, cutting down the initial cooking time to 5-6 minutes, then about 4 minutes after flipping. I do sympathize with the other reviewer, who obviously used the large-pan recipe in the small pan, and think Williams-Sonoma should produce versions of all of their frittata recipes adapted to both sized pans that they sell. It's easy enough to cut down on the amount of ingredients but the change in cooking times is guesswork to me. I also suggest modifying the recipe to stir around the pan contents after adding the eggs to get the onions off the bottom, or perhaps cooking them in the smaller pan and then adding them after the egg mixture to the larger pan. But this was a wonderful dish that I will be making again.
Date published: 2012-08-11
Rated 5 out of 5 by from Great Fritatta for Dinner and Antipasto Platter! Great take on an old family recipe from the viewpoint of a Boston Farm Girl, who grew up hand sorting heirloom tomatoes headed for Faneuil Market in the '50's. Fontina cheese melts smoothly, adding a liitle tang, rather than familiar parmigiano. A 12" All-Clad or Caphalon pan fits the 12 eggs nicely, and both cook evenly Served cold the next day, this frittata was a great addition to our antipasto platter!
Date published: 2012-07-04
Rated 1 out of 5 by from I did not have good luck with this recipe. But, read the nickname...bad chef! Make sure you find out what size eggs, what size pan, before you start this recipe. I didn't have that information and it almost destroyed my pan and my stovetop when the whole thing overflowed. A hint, if you use an 8" pan, and don't use jumbo eggs. I put a question to the recipe moderator, and hopefully this problem will get resolved. I also found there was a lot more onion, tomato and fontina called for than there was space for in my 8" pan.
Date published: 2012-06-08
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