Country Corn and Ham Frittata
- 5 large eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese, divided
- 2 tablespoon butter
- 3/4 pound ham steak, chopped
- 2 cups frozen corn, defrosted
- 1/2 medium onion, chopped
In a medium mixing bowl, beat the eggs with the heavy cream. Mix in 1/2 cup cheese and reserve.
Pre-heat a large, nonstick skillet over high heat and melt the butter. Add the ham and onions, and sauté until golden and tender. Add the corn and pour the egg mixture into skillet. As the egg sets, lift up the egg around the edges of the pan with a spatula to let as much raw egg as possible flow underneath. Cook until the edges have set, about 2 minutes (the top and center will still be very loose). Sprinkle cheese evenly over the top.
Place skillet under the broiler about 6 inches from heat and cook until set, slightly puffed, and golden, 2-2 1/2 minutes. Let frittata cool for 5 minutes.
To serve, loosen edges with a clean spatula and slide onto a large plate. Cut into wedges at the table.