3/24/2012 Basket - Ham and Tomato Fritata

Ham and Tomato Frittata
Uses from this basket: Cherry tomatoes

• 8 eggs
• 2 T half-and-half
• 1/4 tsp salt
• 1/2 tsp black pepper
• 4 slices bacon
• 8 thin slices black forest ham
• 15 cherry tomatoes
• salt & pepper
• 1 T lemon juice
• 1 T olive oil
• 1/2 cup crumbled feta
• 1 T butter

In a medium bowl, whisk together eggs, half-and-half, 1/4 tsp salt, and 1/2 tsp pepper. Fry bacon, crumble, and set aside. Heat ham in bacon grease and fry until it begins to brown. Remove from heat and slice into 1/2 inch squares, mix with crumbled bacon.

Cut cherry tomatoes into eighths. In a small bowl, mix cherry tomatoes, salt & pepper to taste, lemon juice, olive oil, and feta. Set aside.

Melt butter in a 12-inch cast-iron skillet (or other oven-safe skillet) over medium high heat. Spread ham & bacon evenly on the bottom of the pan and carefully pour egg mixture over them. Cook until bottom is set. Move pan to oven and broil for a few minutes until the top is almost set. Spread tomato mixture evenly over the top of the eggs and continue broiling until top is completely set. Serve warm.