"I make this for myself and my three year old and we both just love it. I use two skillets but you could easily do it as a traditional frittata"
thinly sliced carrot
cherry tomatoes, cut in half
mozzarella cheese, cubed
Preheat oven to broil.
Add butter and olive oil to skillet and melt butter over medium low heat.
Add onion and carrots and saute adding beef broth to maintain a small amount of liquid in the pan.
In separate bowl mix eggs, cream, basil and a small amount of salt and whisk until well combined. Set aside.
When onions have become transparent add tomatoes and ham and stir cooking until tomatoes are well done and almost falling apart. Again add beef broth as needed to maintain a small (1/8 inch) amount of liquid in the pan.
Turn off heat.
In a separate skillet (preferably non stick) add the mozzarella. Whisk the eggs again and add to the mozzarella. Stir keeping the mozzarella evenly distributed around the pan.
Add onion mixture from other pan and stir well again remembering to keep the mozzarella evenly distributed.
Top with Parmesan and place under broiler for 2-4 minutes watching carefully to make sure it does not burn.
Remove from oven. Let rest five minutes and serve.