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  • Writer's pictureBobbi Jo Lathan

Ham, Cheese and Heirloom Tomato Frittata

Updated: Dec 31, 2023

Unexpected guests for dinner or breakfast? Here’s a quick, easy and dee-lish-us Ham, Cheese andHeirloom Tomato Frittata that’ll WOW ’em! All your guest, from those that just dropped in around supper time, to those who were invited! Warning: Once they taste this here fabulous Frittata recipe, folks just might be droppin’ in unexpectedly at all hours to see what you’ve got cookin’!

Ham, Cheese and HeirloomTomato Frittata

Recipe by: Bobbi Jo Lathan

Recipe type: Breakfast, Lunch, Brunch, Diner

Cuisine: Southern


15 mins


25 mins


40 mins


8 eggs

⅓ cup Asiago or Parmesan cheese (grated)

5 ounces Fontina cheese (cut into ½ inch cubes)

1 teaspoon each of salt and freshly ground pepper

½ teaspoon cayenne pepper

1 tablespoon olive oil

1 tablespoon butter

5 ounces ham steak or Canadian bacon (diced)

½ red onion (diced)

2 fresh heirloom tomatoes (6 half-inch slices for top and rest diced for filling)

2 tablespoons fresh basil (leaves rolled and thinly sliced)

1 teaspoon fresh thyme


  1. Git yourself a big mixin’ bowl. Whisk together the eggs, asiago cheese, Fontina cheese, salt and pepper, and cayenne pepper.

  2. Now, git yourself a non-stick skillet and heat up the olive oil and butter over a medium heat.

  3. Once it’s all foamy, throw in the diced ham and the onions and cook until the onions are soft and the ham is crispy. It’ll take about 6-7 minutes.

  4. Add the egg mixture to the cooked ham and onions and add the diced (not sliced!) tomatoes and fresh basil and thyme. You’ll want to keep lifting up the edges of the eggs that are cooked, enabling the uncooked eggs that are still runny to flow to the bottom and cook, too. Keep doin’ this and let it cook for about 8 more minutes until the eggs begin to set. Then, arrange the sliced tomatoes on top of the eggs. Place a cover on top of the skillet and let this cook, covered, for about 6 more minutes.

  5. Last, turn on your oven broiler. Remove the top of the skillet, sprinkle the frittata with a little more grated Fontina cheese and stick the frittata under the broiler (about 8-10 inches from broiler) for a about 2-3 minutes to brown and to melt the cheese. Don’t overcook!

  6. Remove the frittata from the oven and let cool on your wooden cutting board for about 5 minutes and then cut it like a pie into slices and serve with a little extra of the sliced fresh basil…and a little champagne Mimosa! YUM!

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