| | Directions | | Position a rack about 8" from the broiler and preheat oven to 350°. Melt the butter in a medium non-stick skillet over medium heat. Add the onions and season with 1/2 tsp. salt and some pepper to taste. Cook, stirring occasionally, until the onions get very soft, about 15 minutes. Meanwhile, whisk the eggs and milk in a medium bowl with the remaining 1/4 tsp. salt and more pepper until smooth. Transfer onions to a bowl until cool. Reserve the skillet. Stir the onions, ham, herbs and cheese into the eggs. Heat the skillet again, add the frittata mixture into the pan and stir to make sure the fillings are dispersed evenly. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 more minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and let set for 5 minutes before inverting onto a platter. Cut into wedges. Serve warm or at room temperature. |
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| Ingredients | | - |  | 2 tablespoons unsalted butter |
| - | | 1 onion, sliced (large) |
| - | | 3/4 teaspoon kosher salt |
| - | | freshly ground black pepper |
| - | | 8 eggs (large) |
| - | | 1/4 cup whole milk |
| - | | 1 cup diced ham |
| - | | 1 tablespoon fresh herbs, chopped (such as parsley, thyme or dill) |
| - | | 1 cup Cheddar Cheese, grated |
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