📍 Where this dish comes from: Allgäu, Bavaria · Neuschwanstein Castle
Discover the history of this region →
Discover the history of this region →
The Black Forest region of Germany is renowned for its exceptional cured meats, and Schwarzwälder Schinken — smoked over fir branches and aged for months — brings an unmistakable depth to this oven-finished frittata. Combined with nutty, cave-aged Emmental and fresh herbs, this makes a complete, protein-packed breakfast — hearty, satisfying, and worthy of the region that inspired it — that keeps you full until dinner.
What You’ll Need
Servings: 4 servings
Calories: 380kcal
Ingredients
- 8 large eggs
- 120 g Black Forest ham torn
- 80 g Emmental cheese grated
- 1 small onion finely sliced
- 2 tbsp butter
- 3 tbsp heavy cream
- Handful fresh parsley chopped
- Salt black pepper, and nutmeg to taste
Instructions
- Preheat oven to 200°C. Sauté onion in butter in an oven-safe pan until soft, 5 min.
- Add ham pieces and cook 2 min more.
- Whisk eggs with cream, salt, pepper, and nutmeg. Pour into pan over ham.
- Scatter Emmental and parsley over the top. Cook on stovetop 3–4 min until edges set.
- Transfer to oven. Bake 10–12 min until puffed and golden. Serve in wedges.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 30g | Fat: 28g
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Health Benefits
- Eggs and ham provide a complete amino acid profile for muscle maintenance.
- Emmental is rich in calcium and vitamin K2 for bone density.
- The high fat content contributes to satiety and sustained energy typical of a ketogenic meal.