What is there not to love about frittata?
It’s light enough to make an awesome breakfast that’ll keep you going for many hours…it’s quick enough to throw together from scratch for lunch…and, with the right toppings, it sure can be a dinner as good as any other.
It can be eaten warm straight from the pan, or packed cold for your picnic.
As long as you have eggs you can make smashing frittata from pretty much what ever else you have at home…
I love making my frittatas fairly basic, and then top them with goodies when served…arugula and raw red onions, shrimps and mayo, smoked mackerel, you name it…
Today’s recipe is just another example of what you can put on it, and trust me…it can be served at any time of the day with no shame.
Here we go:
• 4 large Eggs.
• A pinch of Salt.
• 1 tbsp Clarified Butter or Ghee.
• 1 Banana Shallot onion, sliced.
• A few Cherry Tomatoes, halved.
• Crushed Black Pepper, to taste.
• 4 slices of Serrano or Proscuitto ham.
• 2 tbsp Extra Virgin Olive Oil.
• 2 cloves of Garlic, minced.
• 1 tbsp chopped Parsley.
Turn on the oven and set it to 390F (200C).
In a small bowl, mix the olive oil, chopped parsley and minced garlic, and set aside.
Heat the clarified butter in a medium sized oven safe frying pan and quickly give the sliced onion a bit of color, then remove it from the pan.
Beat the eggs with a pinch of salt, then pour it into the still warm frying pan.
Spread out the onion slices you just quickly fried on top along with the halved cherry tomatoes, and sprinkle some crushed pepper over it.
Place the frying pan in the oven for about 10 minutes until it has got a bit of color.
Take out the pan from the oven (do NOT forget that handle is HOT now!..), place the slices of ham on top and drizzle the olive oil mixture over it all.