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Smoked Ham, Gruyere and Caramelized Onion Frittata Recipe

Smoked Ham, Gruyere and Caramelized Onion Frittata

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

Showing 31-40 of 45

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  • on December 26, 2008

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    AS USUAL, TYLER DID IT AGAIN! GREAT RUSTICALLY DELICIOUS YET ELEGANT RECIPE, IMPRESSIVE ENOUGHT TO SERVE @ HOLIDAY BRUNCH. I AM AN AVID COOK, YET THIS IS THE FIRST TIME I HAVE FINISHED A FRITTATA IN THE OVEN.....NICE FINISH! I DID SEE THE PROGRAM, BUT BY THE TIME I MADE IT, FORGOT IT WAS DEVIATED. MINE DID NOT PUFF UP UNIFORMLY [POSSIBLY DUE TO NOT ENOUGH WISKING], BUT WAS JUST AS DELICIOUS! I SERVED WITH TOASTED ROSEMARY FOCACCIA, SLICED TOMATOES/SOUR CREAM & CHIVES, INA'S EASY STICKY BUNS, & MIMOSAS FOR CHRISTMAS BRUNCH............BIG HIT!
    I TOO HAVE HAD PROBLEMS WITH THE PROGRAM/WEBSITE RECIPES NOT BEING IN SYNC.........PLEASE DROP FN A LINE ON THIS.

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  • on October 13, 2008

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    Hi my name is Vany and am a man who is entering in the world of cooking,this was my third recipe from FOOD NETWORK.
    Is amazing that you can make an outstanding meal in a minute!!!

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  • on October 13, 2008

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    I've made this both ways.. the recipe from the show and the easier printed one... both are great and as usual with Tyler's creations, you can't miss. Thanks Tyler!!

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  • on October 11, 2008

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    who wrote the recipe? Way different then the show. add the cream? which one the heavy cream, the sour cream? and when did he used sour cream or chives? This a great recipe, hope you rewrite it so folks who did not see the show will get it right.

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  • on May 09, 2008

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    This recipe takes breakfast to a whole new level. I am never making plain old scambled eggs again. This is such an easy recipe to make too. Your guests will think you are great!

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  • on May 08, 2008

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    This was simple to make, and will serve 5 easily. I used frozen potatoes and just put this in with the onions to saute and thaw them.

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  • on April 13, 2008

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    I watched the show, then read the recipe and decided to try the version he made on the show. It was fantastic. Used 1 cup milk instead of 2T. cream--and cooked it 25 min. instead of 10 min. You get a much larger higher-rising frittata --more souffle-like but eggs are still creamy [not all air]. Added thyme and parsley to the frittata before baking. Topped with gruyere and parmesan mix. Used prosciutto for ham.

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  • on March 27, 2008

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    This was a nice surprise at our Easter brunch. Not a lot of work but everyone thought I went all out. I'm using it as a base for all sorts of other ingrediants

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  • on March 15, 2008

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    I saw this recipe on Tylers show and I'm very confused . . . why is this printed version different than what he made on the show? He didn't use a cast iron skillet, but instead used a copper bottom pan. He put in thyme and parsley, more cream and he quartered the potatoes not diced them. He did not use sour cream or chives so what's up with all the changes???

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  • on March 11, 2008

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    This was my first time making a frittata. Turned out great. I had a hard time getting it out of the cast iron pan because it was so heavy.

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