Tomato and Basil with Ham Frittata

This is one of my early creation when I was starting to learn how to cook because it's easy. My only problem with frittata was making a perfectly shaped one, for the reason of messing the egg when flipping it over on the other side. At first, I was really frustrated with my poorly shaped frittatas, I want it to look presentable but I tried so many techniques that I've seen on the television but with no avail, I still failed. Then I saw in this program Barefoot Contessa where Ina Garten did not flipped the frittata, instead, she put it in the oven and let the upper part of the egg cook, what a clever solution. How come I've never came up with that idea... then again, with a brain like mine, I'm not surprised. lol! Other than degrading myself, I think the first frittata I made was absolutely horrendous, it's too salty and it came as a hybrid of scrambled egg and frittata with a bit of eekiness. Though as time goes by, after how many attempts, I finally perfected (well, not really) frittata, my favorite of all time is the Jackfruit Surprise, it's a frittata with a sweet jackfruit in the middle, I came up with that recipe! People who knows me may be tired of my redundant attempt to promote my Jackfruit Surprise, but I really like it, and people should give it a try. Anyway, since no one wants to eat my invention, I cooked a more conventional kind, tomato and basil with ham frittata, it's very Italian, and it's bellisimo! Oh, I already forgot my Italian... anyway, have fun cooking frittata.

Ingredients:

4 Eggs (beaten)

2 Tomatoes

Basil

Ham

Mixed Herbs

Onion

Garlic

Salt and Pepper

Direction:

Beat the eggs and add salt and pepper. Sautee the onion and garlic on a pan in oil, add the tomatoes (chopped) and ham. Put the beaten egg and let it cook. When the lower part of the egg is already cooked, add the mixed herbs, try dried basil. Don't burn the lower part of the egg. Put the pan with the egg on the oven, just make sure that the pan you're using is compatible with oven (flameproof or whatever). When the upper part of the egg is cooked, take out the egg from the pan and add fresh basil. If you don't have an oven, you may want to buy one, but if you don't want to, try this... When the lower part of the egg is cooked, get a plate that is bigger than your pan, then flip it, carefully return the egg with the uncooked side of the egg on the bottom of the pan, then let the heat cook it. Use low heat. Take a picture before eating! Bon Appetit Mes Amis!