Smoked Ham Gruyere And Caramelized Onion Frittata Recipes

SMOKED HAM, GRUYERE AND CARAMELIZED ONION FRITTATA

Smoked Ham, Gruyere and Caramelized Onion Frittata image

Provided by Tyler Florence

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

8 extra-large eggs
2 tablespoons heavy cream
1 cup grated Gruyere cheese
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 small onion, diced
4 small red potatoes, diced
1 cup diced smoked ham or Canadian bacon
1 cup grated Parmigiano-Reggiano, for finishing top
1/4 cup sour cream
1 bunch chives, chopped

Steps:

Preheat oven to 400 degrees F.
In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy. Melt butter in a cast iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.
Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Shower with grated Parmesan and serve garnished with sour cream and chives.

SMOKED HAM, GRUYERE AND CARAMELIZED ONION FRITTATA

Smoked Ham, Gruyere and Caramelized Onion Frittata image

"The caramelized onions add a great sweet note that balances out the saltiness of the ham and the nutty gruyere cheese," says Tyler.

Provided by Tyler Florence

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

8 extra-large eggs
2 tablespoons heavy cream
1 cup grated gruyere cheese
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 small onion, diced
4 small red potatoes, diced
1 cup diced smoked ham or Canadian bacon
1/4 cup grated Parmigiano-Reggiano cheese, for topping
Chopped fresh chives, for topping
Sour cream, for serving

Steps:

Preheat the oven to 400˚. In a large bowl, whisk the eggs, heavy cream, gruyere, a big pinch of salt and a few grinds of pepper until foamy.
Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the onion and the potatoes and cook, stirring, until the onion is translucent and the potatoes are fork-tender, about 12 minutes. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a rubber spatula so the eggs flow to the bottom of the pan. Cook until the frittata is half set, 2 to 3 minutes, then sprinkle in the ham.
Transfer the skillet to the oven and bake until the frittata is puffed and golden, 10 to 12 minutes. Sprinkle with the Parmigiano-Reggiano and chives and serve with sour cream.

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