Baked Parma Ham, Pesto and Ricotta Frittata
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Cooking tools:
- Blender
- Baking pan
- Oven
- Mixing bowl
- Whisk
- Skillet
- Stove
- Cooling rack
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Paper towel
Ingredients
- 12 Large eggs
- 1/2 cup Heavy cream
- Salt
- pepper
- 1 tbsp Olive oil, plus additional for greasing pan
- 1 Small onion, diced
- 2 cups Baby spinach, roughly chopped
- 1 cup Fresh ricotta, drained
- 4 Thin slices Parma ham
- 3 tbsp Pesto
- 2 cups Fresh basil leaves
- 1/2 cup Olive oil
- 1/4 cup Pine nuts
- 1 Garlic clove
- 1/4 cup Freshly grated Parmesan cheese
- 1/2 tsp Salt (or to taste)
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