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  Olive oil 60 Milliliter (1/4 Cup)
  Yellow onions 5 Small, thinly sliced
  Smoked ham 1⁄4 Pound, chopped (115 Gram)
  Grated parmesan cheese 60 Milliliter (1/4 Cup)
  Minced fresh parsley 30 Milliliter (2 Tablespoon)
  Dried marjoram 1⁄2 Teaspoon, crumbled (2 Milliliter)
  Dried basil 1⁄4 Teaspoon, crumbled (1/4 Teaspoon)
  Salt 1⁄4 Teaspoon (1 Milliliter)
  Pepper 1 1⁄4 Pinch
  Eggs 6 Large
  Butter 30 Milliliter (2 Tablespoon)

Heat oil in medium skillet over medium-high heat.
Add onions; cook, stirring frequently, until onions are golden brown, 6 to 8 minutes.
Drain chopped tomatoes and stir into onions; cook over medium heat, stirring constantly, 5 minutes.
Remove tomatoes and onions from skillet to large bowl with slotted spoon; discard drippings.
Let tomato-onion mixture cool to room temperature.
Add ham, cheese, parsley, marjoram, basil, salt and pepper to cooled tomato-onion mixture; mix lightly.
Whisk eggs in small bowl; stir into ham mixture.
Heat broiler.
Heat butter over medium heat in 10-inch (25 cm) heavy skillet with flameproof handle; when foam subsides, reduce heat to very low.
Add egg mixture to skillet; spread in even layer.
Cook without stirring over very low heat until all but top 1/4 inch (0.5 cm) of egg mixture is set, 8 to 10 minutes; shake pan gently to test.
Place skillet under broiler, about 4 inches (10 cm) from heat; cook just until top of egg mixture is set, 1 to 2 minutes.
Do not let top brown or frittata will be dry.
Frittata can be served hot, room temperature or cold.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1619 Calories from Fat 1209

% Daily Value*

Total Fat 136 g209.8%

Saturated Fat 44.8 g223.9%

Trans Fat 0 g

Cholesterol 1458.7 mg486.2%

Sodium 2886.3 mg120.3%

Total Carbohydrates 20 g6.7%

Dietary Fiber 4.1 g16.2%

Sugars 4.6 g

Protein 81 g163%

Vitamin A 107.6% Vitamin C 69.9%

Calcium 95.8% Iron 66.5%

*Based on a 2000 Calorie diet

Frittata Recipe