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1
Heat 1/3 cup of the vegetable oil in a 10-inch nonstick ovenproof saute pan over medium-high heat until it shimmers.
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2
Carefully add the jalapeno and scallions.
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3
Turn off the heat and stir to combine.
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4
Cook in the hot oil for 1 minute, stirring constantly.
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5
Stir in the sesame oil and season lightly with salt.
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6
Remove to a bowl and set aside until ready to serve.
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7
Wipe the pan clean.
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8
Heat the broiler with a rack set in the middle of the oven.
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9
Pulse the ham, onions and mustard in the bowl of a food processor until a chunky paste forms.
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10
Whisk the eggs and heavy cream in a mixing bowl.
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11
Heat the remaining vegetable oil in the same saute pan over medium-high heat.
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12
Add the pureed ham mixture and saute until the onions have softened and the mixture is lightly browned in parts, about 5 minutes, stirring occasionally.
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13
Reduce the heat to medium and wait 2 minutes in order for the pan to come down to temperature; continue stirring.
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14
Pour the beaten eggs over the ham, mix together and cook until the eggs start to set, about 2 minutes.
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15
Sprinkle with the cheese and continue to cook until the frittata is almost set but the top is still runny, 5 to 7 minutes.
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16
Place the frittata under the broiler and broil until the top is golden brown, 3 to 5 minutes.
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17
Let stand for 5 minutes.
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18
Using a rubber spatula, loosen the frittata from the pan and invert onto a plate.
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19
Cut into wedges and serve topped with the jalapeno and scallion relish.
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20
Serve alongside a lightly dressed green salad if desired.
