Buzz
Photo Credit: Victor ProtasioFrittatas are an excellent way to serve eggs for a large group. You don’t need to stress about eggs holding together or preparing them individually, and frittatas can be enjoyed at room temperature. This recipe for ham and cheese frittata is bursting with flavor thanks to onions, chives, Dijon mustard, Gouda, and a touch of creaminess from sour cream, all complemented by a fresh burst of parsley.
A sprinkle of Parmesan is added on top, creating a beautiful golden crust under the broiler. You can even prepare the frittata in advance and store it in the fridge. While it’s great served at room temperature, if you prefer it warm, just cover it with aluminum foil and reheat in a 350°F oven for 5-10 minutes until heated through.
Positioning your oven racks properly before starting ensures a smooth cooking process without having to manage hot racks and a skillet. This is especially helpful when broiling at the end of cooking in a recipe like this one.
Ingredients List
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2 Tbsp olive oil
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1 sweet onion, thinly sliced (about 1 1/2 cups)
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1/2 tsp freshly ground black pepper
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1 1/4 tsp kosher salt, divided
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3 cloves garlic, finely chopped (1 Tbsp.)
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12 large eggs
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3/4 cup sour cream
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2 tsp Dijon mustard
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4 oz Gouda cheese, shredded (1 cup)
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1/4 cup chopped fresh flat-leaf parsley, plus extra for garnish
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3 oz Parmesan cheese, finely shredded (about 2/3 cup), divided
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8 oz deli smoked ham (8 slices), torn into pieces
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1/4 cup finely chopped fresh chives, plus extra for garnish
Instructions
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Preheat oven to 350°F, positioning racks in the center and upper third. In a 10-inch cast-iron skillet, heat oil over medium. Add the onion, pepper, and 1/4 teaspoon of salt; cook, stirring occasionally, for 6 to 8 minutes until the onion is lightly browned. Stir in garlic and cook for another minute until fragrant.
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In a large bowl, whisk together eggs, sour cream, mustard, and the remaining 1 teaspoon salt until well combined. Add Gouda, chives, parsley, and 1/3 cup of Parmesan, whisking to incorporate.
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Pour the egg mixture over the onion mixture in the skillet, then scatter ham pieces over the top. Stir gently, scraping the skillet edges, until the eggs begin to set and form creamy curds, about 3 to 4 minutes. Sprinkle with the remaining 1/3 cup of Parmesan.
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Bake on the center rack for 10 minutes, or until the edges puff and the center is nearly set. Move the skillet to the upper rack and set the oven to broil. Broil for 2 to 3 minutes until the top is golden brown. Remove from the oven, let cool for 5 minutes, and garnish with extra chives and parsley. Serve warm or at room temperature.
