Baked parma ham, pesto and ricotta frittata

BT Toronto | posted Monday, Aug 15th, 2016

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Prep time: 15 min

Cook time: 45 min

Servings: 10-12 appetizer sized servings

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
• 2 cups Fresh basil leaves
• 1/2 cup Olive oil
• ¼ cup Pine nuts
• 1 Garlic clove
• 1/4 cup Freshly grated Parmesan cheese
• ½ tsp Salt, to taste

Method:

1. Preheat oven to 350°F.
2. Lightly grease a 9 x 13 inch pan. Set aside.
3. Start combining ingredients for pesto mix. Combine basil, olive oil, pine nuts and garlic in blender.
4. Blend until paste forms, stopping often to push down basil.
5. Add Parmesan and salt to taste; blend until smooth.
6. In a large bowl, whisk eggs and cream together and season with salt and pepper.
7. In a large skillet over medium heat, add olive oil and sauté onions until soft, about 4-5 minutes. Add spinach and continue cooking for about 1 minute. Cool slightly and drain any excess liquid away.
8. Add onion-spinach mixture to eggs, stir and add to greased pan. Dollop fresh ricotta evenly over egg mixture and drizzle pesto on top.
9. Finally, lay slices of Parma ham on top and bake on middle rack of oven until golden and set, about 35-40 minutes.
10. Cool slightly on rack before cutting into squares.