Tuesday, December 30, 2008

Cheese, Ham & Tomato Frittata

As the temperature plummeted 30 degrees and the wind blew ferociously, comfort food seemed like a great idea last evening. Using up some of our Christmas ham seemed like another great idea, the refrigerator offered some aged cheese, and the pantry yielded a can of tomatoes. When bound together with eggs, the results were satisfying, filling and, most of all - comforting.

Cheese, Ham & Tomato Frittata
Makes 4-5 dinner servings

6 eggs and 1 tablespoon of water, beaten
1 cup Colby Jack cheese, grated (may also use medium cheddar)
1 cup lean ham, diced
1 can petite diced tomatoes, drained


1/4 cup grated Parmesan
1/4 cup bread crumbs
2 tablespoons melted butter

Cover bottom of large, buttered glass or ceramic casserole dish with ham. Add cheese to eggs and stir in thoroughly. Bake at 350 degrees, 40-45 minutes, until slightly firm. Remove from oven and cover the entire frittata surface with drained tomatoes.

Stir together Parmesan and bread crumbs and sprinkle evenly across tomatoes. Drizzle butter across crumb mixture. Place frittata under broiler until topping browns slightly, about 3-5 minutes. Remove from oven and allow to set for about 10 minutes before cutting. Serve with fresh green beans or a crisp salad.

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