My love affair with Frittatas continues. This one comes with a warning. It is one of the trickiest Frittatas that I have made. The tomatoes can add a lot of extra moisture, making it a mess. If you have issues getting the frittata flipped just get it back into the pan and cook one side. You will be surprised at how well it will reform and hold together. When I cooked this one at my daughter’s, I tried to make it in a pan that was not non-stick. DO NOT try that. The frittata sticks to the pan and does not flip, it falls apart and looks more like scrambled eggs until you put it back in the pan.
- 12 eggs – (Yep that’s a lot of eggs)
- 1 cup parmesan cheese, grated
- 5 to 8 oz Fontina cheese, cut in to 1/2 inch cubes. ( For me more cheese is better.)
- 1 to 2 Tbsp. butter (You can use any cooking oil you want but I find butter works best with onions.)
- 1 medium sweet onion, sliced
- 5 oz of ham, diced (Or a packet of your favorite ham slices, diced.)
- 1 to 2 medium tomatoes, sliced into about 1/2″ thick slices
- 1 1/2 Tbsp. fresh basil, thinly sliced.
- Salt and Pepper to taste
Cut the onion and tomatoes. Warm the butter in one side of your frittata pans. (or a good 7-9″ non-stick fry pan) Sauté the onions and tomatoes, over medium heat, until the onions are clear and almost all of the water has been evaporated from the cooking tomatoes. At this point you can remove the skins from the tomatoes pretty easily. While the tomatoes and onions are cooking, place the eggs in a medium bowl and mix them together. Add the parmesan and fontina cheeses and stir well. Add salt and pepper to taste.
When the onions and tomatoes look like the picture to the left you are ready to add the egg and cheese mixture. Stir the egg and cheese mixture into the tomatoes and onions. Stir the complete mixture every minute or so until it gets thick and most of the moisture is gone from the top, about 10 minutes. Smooth the top of the frittata and let it cook for 5 minutes to brown the bottom. If you have not cooked out enough of the water from the tomatoes you will see a lot of water coming up around the edges of the egg mixture. If you try to cook off all of this water you will burn the frittata to the bottom of the pan. You can remove some of this water with paper towels.
Place the other frittata pan over the first pan and flip the frittata. If you do not have frittata pans you can use a cutting board or plate that is larger than your pan to flip the frittata onto, then slide it back into the same pan with the brown side up. Let the frittata cook for another 5-10 minutes depending on how brown you want it. After 6 minutes I use a spatula and peek at the bottom side of the frittata to get the amount of brown you want on the eggs. Flip the finished frittata into a 9 inch pie plate or whatever you want to serve it on. A cutting board will work in a pinch.
What do you think? Do you have a favorite frittata?