Baked parma ham, pesto and ricotta frittata
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:
- Preheat oven to 350°F.
- Lightly grease a 9 x 13 inch pan. Set aside.
- Start combining ingredients for pesto mix. Combine basil, olive oil, pine nuts and garlic in blender.
- Blend until paste forms, stopping often to push down basil.
- Add Parmesan and salt to taste; blend until smooth.
- In a large bowl, whisk eggs and cream together and season with salt and pepper.
- 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.
- Add onion-spinach mixture to eggs, stir and add to greased pan. Dollop fresh ricotta evenly over egg mixture and drizzle pesto on top.
- Finally, lay slices of Parma ham on top and bake on middle rack of oven until golden and set, about 35-40 minutes.
- Cool slightly on rack before cutting into squares.
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