Ham and Fontina Frittata

Ingredients

• 1 pound ham steak or Canadian bacon
• 1 Tbsp. olive oil
• 2 Tbsp. butter
• 12 extra large eggs
• 1/2 c. milk or half-and-half
• Salt and pepper
• 2 c. (8-10 oz) Danish Fontina, shredded

Directions

1. Preheat oven to 400 degrees F.

2. Mince meat into very small bits and set aside.

3. Heat 12-inch nonstick skillet with oven-safe handle over moderate heat. Add oil and 1 Tbsp. butter to skillet and coat sides and bottom of pan evenly with melted butter and oil mixture. Add ham bits to pan and saute 3 minutes to brown them a bit and render some of the moisture in meat.

4. Whisk together eggs and milk. Break off tiny pieces of remaining 1 T. butter and drop them into beaten eggs. Season eggs with salt and pepper and whisk again to combine. Pour eggs into skillet over ham. Stir eggs gently to evenly distribute bits of ham throughout eggs.

5. As eggs set, lift up bottom skin that has formed and allow uncooked eggs to settle. Keep doing this as eggs brown until eggs begin to set. Transfer pan to oven and allow frittata to cook 10 minutes or until golden on top. Add generous layer of shredded fontina to frittata and leave in oven another 3-5 minutes, or until cheese is melted and begins to bubble and brown.

6. Serve frittata wedges directly from skillet with pie server.

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