Ham and Cheese Frittata With Caramelized Onions
This easy frittata brings extra flavor to your brunch.
By Ree Drummond
Jump to recipe
Yields:
8 - 10 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
You can make this frittata a few hours ahead, and then serve at room temperature.
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Ingredients
- 2 medium russet potatoes (about 1 pound)
- 4 Tbsp. unsalted butter
- 2 yellow onions, sliced
- 16 large eggs
- 1/2 cup half-and-half
- 1 tsp. kosher salt, plus more to taste
- Black pepper, to taste
- 1 1-pound ham steak, trimmed of fat and cubed
- 2 cups shredded sharp white cheddar cheese
- 1/2 cup chopped fresh chives
- 1 cup sour cream
Directions
- Step 1Preheat the oven to 350˚. Prick the potatoes all over with a fork. Microwave, turning over once halfway through, until almost tender, 7 to 8 minutes. Let cool while you caramelize the onions.
- Step 2Melt 2 tablespoons butter in a large nonstick ovenproof skillet over medium-low heat. Add the onions and cook, stirring occasionally, until a deep golden brown, about 20 minutes.
- Step 3Peel and cube the potatoes. Whisk the eggs in a large bowl with the half-and-half, 1 teaspoon salt and a few grinds of pepper.
- Step 4Add the remaining 2 tablespoons butter to the skillet and increase the heat to medium high. Add the potatoes and ham and cook, tossing occasionally, until they begin to color, 2 to 3 minutes. Reduce the heat to medium. Pour in the egg mixture and cook until just set around the edges, about 2 minutes. Sprinkle with the cheese and ¼ cup of the chives. Transfer to the oven and bake until the frittata is light golden on top and a knife inserted into the center comes out clean, 15 to 17 minutes. Let cool in the skillet for 5 minutes.
- Step 5Meanwhile, mix the sour cream and remaining ¼ cup chives in a small bowl and season with salt and pepper. Slide the frittata out of the skillet onto a cutting board and cut into wedges. Serve with the chive sour cream.
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