Tomato, Ham and Cheese "Frittata"
I'm classifying it as a frittata, but if you have a better name, I'll update it
btw, substitute meats and cheese to your liking. "The recipe is more what you'd call "guidelines" than rules." - Captain Barbossa's cook
Tomato, Ham and Cheese "Frittata"
I'm classifying it as a frittata, but if you have a better name, I'll update it
btw, substitute meats and cheese to your liking. "The recipe is more what you'd call "guidelines" than rules." - Captain Barbossa's cook
Cooking Instructions
- 1
On a skillet/frypan that has a lid, heat up the oil over medium heat. I'm using a 10" omelet pan w/ lid
- 2
Place your sliced tomatoes on the pan, use the first to spread the oil around. Slightly warm the tomatoes for 30-60 seconds and then flip (you just do an initial heating, too long they'll get mushy by the end)
- 3
Cover the tomatoes with scrambled eggs and make sure it spreads across the pan
- 4
Cover the tomato/eggs with diced ham and cover the pan for about 5 minutes
- 5
Cover with the shredded mozzarella and sprinkle oregano to taste
- 6
Add the cover back on top of the pan until at least the cheese melts. I go a little longer so the eggs firm up a bit
- 7
Serve open-faced in wedges or eat the whole thing at a sitting :)
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