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1
Preheat oven to 400 degrees F.
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2
Trim any connective tissue and all fat off ham steak.
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3
Mince the meat into very small bits and set aside.
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4
Heat a 12-inch nonstick skillet with oven safe handle over moderate heat.
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5
Add oil and 1 tablespoon butter to the skillet and coat sides and bottom of pan evenly with melted butter and oil mixture.
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6
Add ham bits to the pan and saute 3 minutes to brown them a bit and render some of the moisture in the meat.
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7
Whisk together eggs and milk or half-and-half.
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8
Break off tiny pieces of remaining 1 tablespoon butter and drop them into beaten eggs.
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9
Season eggs with a little salt and pepper and whisk again to combine.
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10
Pour eggs into skillet over ham.
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11
Stir eggs gently to evenly distribute bits of ham throughout the eggs.
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12
As eggs set, lift up bottom skin that has formed and allow uncooked eggs to settle.
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13
Keep doing this as eggs brown until the eggs begin to set.
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14
Transfer the pan to the oven, and allow the frittata to cook 10 minutes, or until golden on top.
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15
Add a generous layer of shredded fontina to the frittata and leave in oven another 3 to 5 minutes, or until cheese is melted and begins to bubble and brown.
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16
Serve frittata wedges directly from the skillet with a pie server.
