Ingredients
2 tablespoons butter, plus a little softened butter for baking skillet
2 tablespoons olive oil
½ white cabbage, cut away the core and thinly slice
1 large starchy potato, peeled and chopped
12 to 15 leaves of stacked sage, thinly sliced
Salt and white pepper or fine black
About 1/8 teaspoon freshly grated nutmeg
¾ pound thinly sliced speck or smoked ham or prosciutto di Parma, 4 to 5 slices chopped or thinly sliced across
12 eggs
¾ cup whole milk or half 'n' half
1 ½ cups freshly grated Parmigiano-Reggiano or pecorino cheese or a combination
Softened butter or olive oil spray, for pan
Directions
Serves: 4 to 6
In a medium skillet over medium heat, melt butter into olive oil, about 2 tablespoons of each. Add cabbage, potato and sage and season with salt, pepper and nutmeg. Cook 7 to 8 minutes until tender, but do not brown. Add chopped ham and stir 1 minute.
Whisk up eggs and milk and cheese.
Preheat oven to 400°F.
Grease a 12-inch nonstick skillet lightly and line with slightly overlapping thin slices of speck or prosciutto, completely covering the skillet and hanging over the sides a bit all around. Add half the cabbage and ham to pan and set with spatula. Stir the remaining cabbage into the eggs and grated cheese and pour over the ham. Gently fold in the ham and bake the frittata until set and just firm, about 40 minutes. Cool 15 minutes and turn pan over onto serving board. Cut the crispy ham pie into wedges and serve.
