Ham-and-Swiss Frittata

• 1 1/2 tablespoons canola oil
• 1 onion, preferably Vidalia, chopped
• 4 to 6 slices cured ham, finely chopped (about 1 cup)
• 5 large eggs, lightly beaten
• 3/4 cup grated sharp Cheddar or Gruyere cheese (about 2 1/2 ounces)
• 1 tablespoon snipped fresh chives
• Coarse salt and freshly ground black pepper

1. Place the top rack about 6 inches from the broiler element.
2. Preheat the broiler.
3. In a large, ovenproof skillet, heat the oil over medium heat.
4. Add the onion and ham and cook until the onion is soft and translucent, 3 minutes.
5. In a bowl, whisk together the eggs, half of the cheese, and the chives.
6. Season the mixture with salt and pepper.
7. Pour the egg mixture into the skillet and cook for 3 minutes, occasionally lifting the cooked egg around the edge with a wooden spoon or silicone spatula to let the raw egg flow underneath.
8. Decrease the heat to low and cook, covered, until the underside is golden, about 5 minutes more.
9. Remove from the heat.
10. Sprinkle the remaining half of the cheese on the top of the frittata.
11. Broil the frittata in the skillet until the cheese is melted and bubbling, about 1 minute, depending on the strength of your broiler.
12. Let cool slightly.
13. Cut into wedges and serve immediately.
14. Ham can be fresh, cured, or cured and smoked.
15. Fresh ham is pale pink to beige after cooking.
16. Cured ham is usually deep pink as a result of the curing process.
17. Dry-cured ham like country ham, Italian prosciutto, or Spanish Serrano is deep pink to mahogany red.
18. Most country hams meet the same U.S. Department of Agriculture requirements as prosciutto or Serrano.
19. As long as you slice it thinly enough, you can do everything with a country ham that you can do with prosciutto.
20. Mass producers use nitrates, but the real old-fashioned, handcrafted hams are a beautiful marriage of salt, smoke, and patience.
21. The salt eventually pulls so much moisture from the ham that bacteria cannot multiply.
22. As with certain aged cheeses, mold often forms on the surface of whole, dry-cured hams.
23. The mold is harmless; just scrub it off.

canola oil, onion, cured ham, eggs, gruyere cheese, fresh chives, salt

Taken from www.epicurious.com/recipes/food/views/ham-and-swiss-frittata-380323 (may not work)