My family loves omelettes, I love omelettes. I can safely say, I extremely dislike standing over the stove all morning making everyone individual omelettes. Then came frittatas. My breakfast miracle.
So basically a Frittata is just a giant baked omelette that you can put whatever you want into. I decided to go with ham, parsley, tomato, and Parmesan cheese. It was delicious.
I made a smaller size this time because I knew just me and my two children would be eating this morning. Normally I would do 6 eggs to 3/4 cup of milk. This time I did 4 eggs with 1/2 cup.
So I cracked the eggs into a large mixing bowl, then added the milk and gave it a good whisk.
Then I added the ham, parsley, cheese, and salt and pepper.
The next step was to mix it all together and pour it into a hot and buttered non-stick skillet. Don’t be shy with the butter! It will ensure that your Frittata won’t stick and can slide out easily.
Make sure to move the eggs around a bit while the Frittata is starting to set to help it cook more evenly. When it looks like this, leave it alone – or you could end up with a scramble instead of a Frittata. (Which is also pretty good)
While the Frittata was setting, I sliced some cherry tomatoes in half.
Then I added them to the top of the Frittata, face up. I also poured a small drizzle of olive oil over the top of the tomatoes, just so that they wouldn’t dry out in the oven. Any extra flavor is a bonus!
After it all came together, I put it in the oven for about 15 minutes until it was nice and golden and cooked throughout.
Fluffy, golden, yumminess! <– is that a word? If not, it is now!
And so the only thing left to do was eat it. And so we did. We ate the whole thing. And it was glorious.
Ham and Tomato Frittata
4 large eggs
1/2 cup milk
1/4 cup grated Parmesan cheese
2 tbsps finely chopped parsley
1/3 cup diced ham
1/2 cup sliced cherry tomatoes
salt and pepper to taste
Preheat oven to 350F. In a large mixing bowl combine milk and eggs, whisk together. Then, add ham, parsley, cheese, and salt & pepper. Mix thoroughly. Pour into a buttered non-stick skillet, that is oven safe. Cook for about 5 minutes, stirring occasionally. When the eggs are set, add the cherry tomatoes to the top. Then transfer to the oven, and continue cooking for about 15 minutes until golden brown and cooked through. Remove from pan, and serve. Enjoy!