Source:Italian Cooking Class Cookbook by Edt. Consumer Guide
Makes 6 servings.
Preparation time: 40 minutes
Tips: Good dish to prepare ahead.
Frittata
Ingredients
Preparation
1/4 cup (60 ml) olive oil
5 small yellow onions, thinly sliced
14 1/2 ounces whole peeled can tomatoes, drained and chopped
1/4 pound smoked ham, chopped
1/4 cup Parmesan cheese, grated
2 tablespoons fresh parsley, minced
1/2 teaspoon dried marjoram, crumbled
1/4 teaspoon dried basil, crumbled
1/4 teaspoon salt
1 large pinch pepper
6 large eggs
2 tablespoons butter
1. 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.
2. Add ham, cheese, parsley, marjoram, basil, salt and pepper to cooled tomato- onion mixture; mix lightly. Whisk eggs in a small bowl; stir into ham mixture.
3. Heat broiler. Heat butter over medium heat in 10 inch heavy skillet with flame proof handle; when foam subsides, reduce heat to very low.
4. Add egg mixture to skillet; spread in even layer. Cook without stirring over very low heat until all but top 1/4 inch of egg mixture is set, 8 to 10 minutes; shake pan gently to test. Place skillet under broiler, about 4 inches 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.
NOTE: 1) Frittata can be served hot, room temperature or cold.
2) One frittata is enough for 6-8 appetizers or 4 large lunch portions
