ham, gruyere & caramelized--onion frittata

ham, gruyere & caramelized onion frittata


  • 1 1/2 cups Dietz & Watson Boneless Chef Carved Ham, chopped
  • 1 cup Dietz & Watson Gruyere cheese, grated
  • 1 1/2 cups Dietz & Watson Parmesan cheese, grated
  • 1 tbsp unsalted butter
  • 1 cup red bell pepper, chopped
  • 1 cup potato, minced
  • 8 extra-large eggs
  • pinch kosher salt
  • pinch black pepper
  • 1/2 cup fresh basil, chopped


  1. Preheat oven to 400 degrees F.
  2. In a large cast iron skillet, melt butter on medium temperature and sauté the red pepper until tender. Add potatoes and mix for about 2-3 minutes set aside.
  3. In a large bowl, whisk together eggs, salt and pepper until foamy. Fold Ham and Gruyere cheese into egg mixture and transfer into a cast iron skillet.
  4. Bake for until edges are golden brown. Sprinkle chopped basil and Dietz and Watson Parmesan Cheese on top.

other recipes you may like