Frittata with smoked ham, Gruyere and caramelized onions

Ingredients:

• 8 large eggs
• 2 tbsp. heavy cream
• 1 cup grated Gruyere
• 1 tbsp unsalted butter
• 1 small onion, diced
• 4 small red potatoes, diced
• 1 cup smoked ham or Canadian bacon, diced
• 1/4 cup grated Parmesan, for sprinkling
• Chopped fresh chives for topping
• Sour cream for serving

Preparation:

1. Preheat oven to 200°C. In a large bowl, combine eggs, heavy cream, Gruyere, a large pinch of salt, and a few grinds of black pepper.
2. In a 10-inch (25 cm) cast-iron skillet, melt the butter over medium heat. Add the onion and potatoes and cook, stirring, until the onions are translucent and the potatoes are tender, about 12 minutes. Pour the egg mixture over the frittata. Using a rubber spatula, push the sides of the pan away from the sides to allow the eggs to drip into the bottom. Cook until the frittata is half-set, 2–3 minutes, then top with the ham.
3. Place the pan in the oven and bake until the frittata is fluffy and golden brown, 10–12 minutes. Sprinkle with Parmesan and chives and serve with sour cream.