3
tablespoons Butter
1 small onion
2 small zucchini
1/2 teaspoon Herb Italian
Seasoning
10 eggs
1/2 cup heavy cream
1 1/4 teaspoons salt
1/8 teaspoon pepper
Heat butter in an oven-proof 10”
omelet pan or cast iron skillet. Add onion, zucchini and
Italian seasoning. Sauté over high heat, stirring
often, until
zucchini is lightly browned.
Remove with slotted spoon and transfer to bowl, leaving
oil in the pan. Beat eggs, cream, salt and pepper
together until blended. Pour into pan. Scatter zucchini
and ham over eggs. Cover and cook over low heat for 20
minutes or until the eggs are partially set. Arrange
tomato slices over frittata in a
single layer. Bake frittata for 10 minutes in a 350º
oven or until center is firm but creamy on top. Loosen
frittata around sides of pan with spatula. Cut into
wedges.
