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Roman Frittata

Ingredients

  • 1-1/2 Tbsp. olive oil
  • 1/3 cup finely chopped yellow onion
  • 1 garlic clove, minced
  • 5 large eggs
  • 2/3 cup chopped Serrano ham
  • 2/3 cup grated Swiss cheese, divided
  • 1 tsp. finely chopped fresh thyme
  • 1 tsp. finely chopped fresh flat-leaf parsley

Directions

  • 1. Heat salamander.
  • 2. Cook onions and garlic in oil in large ovenproof skillet on medium heat 1 to 2 minutes or until onions are clear and translucent.
  • 3. Whisk eggs, ham, 1/3 cup of the cheese, thyme and parsley.
  • 4. Add egg mixture to skillet. Cook, without stirring, 6 to 8 minutes or until the bottom and edges are set but center is still soft.
  • 5. Sprinkle egg mixture with remaining 1/3 cup cheese. Place under salamander, 4 inches from heat source, about 1 minute or until cheese is melted.
  • 6. Slide frittata out of skillet. Cut into 6 wedges to serve.
  • Nutritional information per serving: Calories 242; Total Fat 21g; Saturated Fat 7g; Trans Fat 0; Cholesterol 178mg; Sodium 203mg; Total Carbohydrate 2g; Dietary Fiber 0g; Total Sugars 1g; Protein 10g

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