Ingredients
- 2 tablespoons unsalted butter
- 1 large onion, sliced
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 8 large eggs
- 1/4 cup milk
- 1 cup diced ham
- 1 tablespoon chopped fresh herbs, like parsley, thyme, or dill
- 1 cup grated Swiss or cheddar cheese
Directions
Position a rack about 8 inches from the broiler and preheat.
Melt the butter in a medium non-stick skillet over medium heat. Add the onions and season with 1/2 teaspoon salt and some pepper. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 teaspoon salt and some pepper until smooth. Transfer onions to a bowl to cool. Reserve the skillet.
Stir the onions, ham, herbs and cheese into the eggs.
Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.
Invert the frittata onto a large plate or platter. Cut into wedges and serve warm or at room temperature.
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By Mom2Boxers
VA
on December 03, 2011
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So easy for a novice cook like me. I wasn't sure if it would turn out but I used 6 eggs, 1/2 cup of diced ham, 1/2 small onion, most of the cup of extra sharp cheddar cheese, 1/4 heavy cream, and the rest. I let it sit on the stove for 5 minutes moving it about as the directions explained, then I put it in the oven at 400 degrees for a few minutes before switching on the broiler to brown the top. I am afraid I didn't follow the directions very well, but it turned out excellent. It's foolproof and DELICIOUS! Made this for just the two of us and my husband loved it.
By lissybell
Graham, WA
on August 16, 2011
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Very tasty and easy recipe. Didn't change a thing. Used a combination of cheddar and swiss and fresh herbs from my garden. Nice light summertime supper. Great with salad and a bit of sourdough bread.
By joc_9311985
Shreveport, LA
on January 19, 2010
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I was cooking dinner and I needed to find something quick to eat for myself and I wanted something a little different, so I logged on and came across this recipe. I had most of the ingredients made only 2 substitutions ( the type of cheese and meat. I only made half of the recipe which still made more than enough for me. This really is a quick and easy one. I am not going to let my family see my culinary skills until I make it a few more times. I know they will be impressed. You will be when you try this one too.
Read all 18 reviews