Tyler Florence's Ham & Cheese Frittata With Mustard Vinaigrette Salad
For the Frittata:
12 Eggs
1 cup Heavy cream
1 cup Grated gruyere cheese
Kosher salt and freshly cracked black pepper
1 tablespoon Unsalted butter
1 tablespoon Olive oil
1/2 Yellow onion, diced
1 bunch Asparagus, chopped
2 tablespoons Fresh marjoram leaves
1/2 Lemon, juiced
1 cup Smoked, diced ham
1 cup Grated parmesan cheese
1 bunch Chives, minced
For the Dressing:
1/2 Small shallot, chopped
2 tablespoons Dijon mustard
1 tablespoon Honey
1 tablespoon Fresh thyme leaves, picked and de-stemmed
1/2 cup Champagne vinegar
1 teaspoon Kosher salt
3/4 cup Vegetable oil
1/4 cup Extra-virgin olive oil
Arugula, spinach, kale, or any kind of mixed greens

Make the Frittata: Preheat oven to 375 degrees.

In a large bowl, whisk all 12 eggs and cream together until completely smooth. Mix in the gruyere cheese, season with salt and pepper and set aside.

Place the butter and olive oil into a large 12-14” nonstick sauté pan. Heat over medium heat until the butter is melted.

Place the onions into the pan and sauté for 4-5 minutes until slightly caramelized. Add the asparagus and cook for another 2 minutes and add the marjoram and lemon juice.

Add the egg and cheese mixture to the pan and swirl gently. Sprinkle the ham around the top of the pan as it will slowly sink into the eggs.

Using a rubber spatula, start to release the eggs from the sides of the pan while tilting the pan so that uncooked eggs will fall into the gap.

Once the base of the frittata is set, about 2-3 minutes on the stove top, place the entire pan into the oven and bake for about 18-20 minutes.

Make the dressing and salad: Place the shallot, Dijon, honey, thyme leaves, balsamic vinegar and salt into a blender and puree until smooth, about 30 seconds. Turn the blender down to low speed.

Mix the 2 oils together. While the blender is still on, slowly pour the oil into the blender to emulsify.

After all the oil has been added the mixture should be creamy looking with a thick dressing-like viscosity.

Toss a little of the vinaigrette in a large bowl with your leafy greens. Mix and season with salt and pepper to taste.

Once the frittata comes out of the oven, let it rest just a bit before taking it out of the pan. Serve warm with some of the salad on top. Garnish with grated parmesan and fresh minced chives.







6 to 8

A frittata, or better known as slowly cooked eggs, is an Italian classic that has made its way around several different cultures. But this may be our favorite version! With grated gruyere cheese, a champagne vinegar dressing, and fresh herbs, this beautiful breakfast item will have you craving more!


Recipe contributed by Tyler Florence.