Ham and Gruyere frittata

Ham and Gruyere frittata

Ham and Gruyere cheese just go together. They are the basic elements of the classic French bistro sandwich, the Croque Monsieur. And they work great in a frittata.

Ham and Gruyere frittata

1/2 cup bite-size pieces of ham
1/2 cup shredded Gruyere cheese plus a little more for the top

3 eggs
oil

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the ham and Gruyere into the eggs and pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up, sprinkle a bit more of the cheese on the top. Place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.

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