Monte Cristo Frittata

Monte Cristo Frittata

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons extra-virgin olive oil, plus some for drizzling, divided

  • ½

    pound ham steak, ½-inch thick, chopped

  • ½

    pound sliced, thick-deli-cut or rotisserie turkey breast, chopped

  • 4

    scallions, chopped, whites and greens

  • 12

    large eggs

  • ¼

    cup milk or half-and-half

  • A few dashes hot sauce

  • Salt and freshly ground black pepper

  • 1

    (8 ounce) block emmentaler cheese(swiss cheese)

  • can substitute with jarlsberg, beaufort, gruyere or swiss


Heat oven to 375 degrees F. Heat 2 tablespoons oil in a 10-inch nonstick skillet over medium to medium-high heat. Add the ham and turkey and cook 3 to 4 minutes, add scallions and cook 1 to 2 minutes more. Beat eggs with milk or half-and-half, hot sauce, salt and pepper. Pour over the meats and scallions and cook the eggs a few minutes, lifting to settle. Transfer to oven.Grate Emmentaler cheese. Remove frittata from oven after 5 to 6 minutes, once eggs have set on top but are still a bit soft at the center. Cover the frittata with cheese and bake 5 to 6 minutes more until golden on top. Let stand a few minutes before cutting in wedges to serve.


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