Ham and Fontina Frittata
- 1 pound ham steak, from packaged meats case of market
- 1 tablespoon (1 turn around the pan) olive oil
- 2 tablespoons butter
- 12 extra large eggs
- 1/2 cup milk or half-and-half
- Salt and pepper
- 2 cups (8 to 10 ounces) Danish Fontina, shredded
- Preheat oven to 400 degrees F.
- Trim any connective tissue and all fat off ham steak.
- Mince the meat into very small bits and set aside.
- Heat a 12-inch nonstick skillet with oven safe handle over moderate heat.
- Add oil and 1 tablespoon butter to the skillet and coat sides and bottom of pan evenly with melted butter and oil mixture.
- Add ham bits to the pan and saute 3 minutes to brown them a bit and render some of the moisture in the meat.
- Whisk together eggs and milk or half-and-half.
- Break off tiny pieces of remaining 1 tablespoon butter and drop them into beaten eggs.
- Season eggs with a little salt and pepper and whisk again to combine.
- Pour eggs into skillet over ham.
- Stir eggs gently to evenly distribute bits of ham throughout the eggs.
- As eggs set, lift up bottom skin that has formed and allow uncooked eggs to settle.
- Keep doing this as eggs brown until the eggs begin to set.
- Transfer the pan to the oven, and allow the frittata to cook 10 minutes, or until golden on top.
- Add a generous layer of shredded fontina to the frittata and leave in oven another 3 to 5 minutes, or until cheese is melted and begins to bubble and brown.
- Serve frittata wedges directly from the skillet with a pie server.
ham steak, olive oil, butter, eggs, milk, salt
Taken from www.foodnetwork.com/recipes/rachael-ray/ham-and-fontina-frittata-recipe.html (may not work)