Parma Ham and Ricotta Frittata
Ingredients
- 12 large eggs
- ½ cup heavy cream
- Salt and pepper
- 1 tbsp olive oil, plus additional for greasing pan
- 1 small onion, diced
- 2 cups baby spinach, roughly chopped
- 1 cup fresh ricotta, drained
- 4 thin slices Parma ham
- 3 tbsp Pesto
Method
Preheat oven to 350°F. Lightly grease a 9x13-inch pan and set aside. In a large bowl, whisk eggs and cream together and season with salt and pepper. Then add olive oil to a large skillet over medium heat, and sauté onions until soft (about 4–5 minutes). Add spinach and continue cooking for about one minute. Cool slightly and drain any excess liquid away. Add the onion-spinach mixture to the eggs, then stir together and add to the greased pan. Dollop fresh ricotta evenly over the egg mixture and drizzle pesto on top. Finally, lay slices of Parma ham on top. Bake (on middle rack of oven) until golden and set, about 35-40 minutes. Cool slightly on a wire rack before cutting into squares.
Pesto
Ingredients
- 2 cups fresh basil leaves
- ½ cup olive oil
- ¼ cup Pine nuts
- 1 garlic clove
- ¼ cup freshly grated Parmesan cheese
- ½ tsp salt, to taste
Method
Combine basil, olive oil, pine nuts and garlic in a blender. Blend until paste forms, stopping often to push down the basil. Add Parmesan and salt to taste, then blend until smooth.
