8 eggs 80 g/3 oz fontina cheese, diced
1 small slice cooked ham, diced
1 tablespoon freshly grated Parmesan cheese olive oil, for brushing salt


1.Lightly beat the eggs with a pinch of salt and stir in the fontina, ham and Parmesan. Heat a frying pan and brush lightly with olive oil.
2.Pour in the egg mixture and cook over a low heat until browned on both sides. When the frittata is ready, it should be soft and the cheese in the middle should form strings. Transfer to a warm serving dish.

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