Frittatas

We try to live by the waste not want not code in our house. Things have been overwhelming lately and my mother-in-law has been very generous with making us food on the weekends. I used the last of some baked ham she made in these individually sized frittatas. I use these small casserole dishes all the time. They are the perfect size, and they were only $1.00 each at the Williams-Sonoma outlet. I love them so.
Frittatas are super easy to make, and this amount will serve two people. We had this some homemade (no knead) bread. Lately, we have been keeping our heat turned down so low that making bread has been a bit tricky. It turns out a few degree make quite a bit of difference.

1 onion, cut in half and sliced
1 potato (cut into ½ thick wedges)
2 tbsp olive oil
4 tbsp of diced baked ham
½ tsp fresh thyme
2 eggs
1 tbsp half and half
Salt and pepper
1 tbsp parmesan cheese

Set the oven to broil. On the stove top, over medium heat sauté onions until translucent. Add the potatoes, allowing them time to brown on each side. Add the ham and salt and pepper and fresh thyme. Divide the onions, ham and potatoes into two small dishes in an even layer. Whisk two eggs, half and half and salt and pepper. Pour the egg mixture ¾ of the way up the dishes. Top with a sprinkling of parmesan cheese.
These will cook very quickly (within a few minutes), remove from the oven when they the egg has set in the middle of the middle of the dish.