I have long planned to make a frittata with a mixture of deli meats and cheese as you might have on sandwich: slices of turkey, ham, and Swiss cheese. I had assumed that I would cut the meat and cheese into pieces and mix them into the eggs. I knew from previously doing this for other frittatas, there would be a tendency for the pieces to stick together so it would be necessary to add them a little bit at a time to keep this from happening.
Then I had the idea, why cut the meats and cheese up at all? Why not keep them layered together as you would on a sandwich, putting this in the middle of the frittata? I did this and it worked well. And the frittata tasted great.
A few notes on the deli meats and cheese. I was using deli meats that came packaged. It turned out they were an ideal size for putting into the frittata—a little smaller than the pan. If you are using meats sliced in the deli, sizes could be larger or smaller and you would have to adjust appropriately. Also, in the list of ingredients, I am ambiguous as to whether to use a single slice or multiple slices of each. This will depend on the thicknesses of the meat and cheese slices and your own judgement. For the record, the ham I used came in very thin slices, so I used 2 slices. With the thicker turkey and Swiss cheese, a single slice of each seemed sufficient.
Turkey, ham, and swiss “deli sandwich” frittata
slice(s) of deli roast turkey breast
slice(s) of deli ham
slice(s) of Swiss cheese
3 eggs
oil
Put the slices of turkey, ham, and Swiss cheese in a stack to make it easier to put in the frittata all at once.
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add some oil to the pan and let it get hot. Add a small amount of egg to the pan to set the bottom of the frittata to prevent sticking and form a base for the meat and cheese. Turn the heat down to medium low. Place the stack of meat and cheese into the pan. Pour the remaining eggs over the meat and cheese. 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, 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.
Category: Frittata
Tags: turkey, ham, Swiss, deli, sandwich
Salads and Frittatas 