| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 304 |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 21 g |
| Cholesterol | 304 mg |
| Sodium | 635 mg |
| Serving Size | 1 of 6 servings |
| Calories | 304 |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 21 g |
| Cholesterol | 304 mg |
| Sodium | 635 mg |
Reviews
This was an easy and delicious recipe! If you look at the bad reviews, it was user error.
I loved this recipe, but I used a stainless steel pan. Non-stick is not a good idea at that temperature, it releases harmful chemicals.
Delicious! I added some asparagus, and used half & half in place of milk. So easy and a great leftover … anytime of day.
This recipe doesn’t specify the baking temperature.
Great
This has become one of my family’s favorite breakfast dishes!!! Love it so much. Used sausage instead of ham the last time I made it and it was still amazing!! It’s one of those recipes that reheats well, too.
Easy, delicious, and easily modifiable depending on what you have in the fridge. I added green onions, spinach and sharp cheddar cheese. My husband asked if it was our anniversary, ha!
So good! I’ve made it twice now, the first time I accidentally doubled the cheese….I will continue to add extra cheese! The second time I made it, I added 1 cup of chopped mushrooms (just cook them with the onions, but add extra butter), and 1 cup of fresh spinach (I added it at the end of the cooking time of the onions / mushrooms. cook for about 3 minutes, stirring occasionally, until it looks just a little bit wilted. I added mozzarella cheese (another shopping accident)….not a fan of it, I will go back to the original recipe of Swiss, or maybe will do white cheddar. Enjoy, and don’t hesitate to innovate! Oh, I made it with heavy cream the first time, 1/2 n 1/2 the second time. I have to eat a lower carb diet, so this worked best for me. I bought some Naan and heated it up while the frittata was cooking. Also, I didn’t use a nonstick pan as I didn’t have one, and it was just fine, just a little more clean up required.
Never made a frittata before, it was super easy and extremely delicious made it with cheddar and dill.
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.