Frittata with Ham and Vegetables

Name: Ham and Vegetable Frittata Recipe with Prosciutto and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian cuisine
Ingredients: Eggs 3-5; Olive oil 3 tbsp; Ham, prosciutto 100 g; Tomatoes 2-3; Onion 1; Milk or cream 0.5 cup (100 ml); Dill 0.5 bunch; Salt, nutmeg, black pepper to taste

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45 mins

The omelet is considered a dish of French cuisine. It is made from lightly beaten eggs cooked in a frying pan.

The word omelet itself comes from the French omelette. In France every cook is expected to know how to make an omelet. It is the start of culinary art. Milk, water, flour and other additions are not usually put into an omelet.

A French omelet is fried in butter until the eggs set, then folded in half or rolled up. It should not be fluffy, so no baking soda goes into the eggs, as many people like to do here, and it is fried in an open pan.

It is often started in a frying pan and then baked in the oven. In Naples a frittata is, as a rule, an omelet with the ever-present pasta added. Otherwise Naples would not be Naples.

Frittata recipes have this in common: lots of eggs and few ingredients that release a lot of liquid. A frittata is cooked over low heat. Roughly the way borano is cooked in Adjara — long cooking over the lowest heat.

Ingredients

2 servings

Eggs 3-5
Olive oil 3 tbsp
Ham, prosciutto 100 g
Tomatoes 2-3
Onion 1
Milk or cream 0.5 cup (100 ml)
Dill 0.5 bunch
Salt, nutmeg, black pepper to taste

Step-by-step recipe

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Filling

For a frittata you need fresh eggs, fresh red tomatoes and good ham, such as prosciutto. The quality of the omelet depends on the quality of the ingredients. Use a pan that can go into the oven, because the omelet finishes cooking right in it. Preheat the oven to 180°C beforehand.

Fry the onion: peel it, cut it into strips and fry in olive oil over medium heat until soft and lightly golden. Be careful not to overcook the onion, as it will keep cooking for quite a while. Just fry it.

Add the prosciutto cut into thin strips and fry with the onion over medium heat for 3-4 mins, stirring.
Fry the tomatoes. You can scald the tomatoes with boiling water and peel them if you don’t like the skin, but in the finished dish the skin is hardly noticeable. So it is up to you. Remove the seeds and cut the tomatoes into thin wedges. Lay them over the onion and meat and fry over medium heat for 3-4 mins. Season with salt and pepper and add 1-2 pinches of nutmeg. Stir everything gently.
Some tomatoes are watery, like the first spring ones and greenhouse ones, and they do release juice, while summer and autumn tomatoes are dense with a lot of dry matter and don’t release any. Most of the “water” is in the seeds, and the seeds are removed.

Egg mixture

Beat the eggs with milk and dill. Crack the eggs into a bowl. It is best to crack each egg into a small cup first, so you don’t get a bad egg or bits of shell in the main bowl, and only then pour it into the bowl.
Salt the eggs, add half a cup of milk (100 ml) or cream and whisk until smooth. There is no need to make a thick egg foam.
Add finely chopped dill to the eggs and stir.

Frying and baking

Pour the egg mixture over the fried onion with prosciutto and tomatoes and stir quickly. Turn the heat under the pan down to the minimum.
Cook over the lowest heat until the surface of the omelet starts to set.
Put the pan into the oven preheated to 180°C for 15 mins so the omelet cooks through: the middle should be set and not wobble.

Serving

Slide the finished omelet whole onto a large plate and cut it with a knife the way you cut a pizza.
Serve the ham omelet, the frittata with vegetables and herbs, strictly hot. Don’t let it cool down!

Calories and macros

490 kcal

Serving ≈ 370 g

Protein25 g21% of kcal
Fat37 g69% of kcal
Carbs12 g10% of kcal

100 g133 kcalProtein 6.7 gFat 10 gCarbs 3.4 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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