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"This is a funny thing I've been making for my family for, gosh, ten, twelve years," says Rach. It's a frittata made with ham and "hay" (thinly sliced cabbage). She adds sage, which is commonly paired with cabbage in Italy, potatoes to bulk up the dish a bit and, of course, lots of cheese. The ham slices encase all the other ingredients and get really crispy as they cook. The end result is more like a pie, and you slice it into wedges to serve. It's also a great BLD meal; Rach loves it anytime of day or night. 

For more BLD favorites, check out Rach's Steak and Hash Brown Eggs and Flatbread Pizzas


  • 2 tablespoons butter, plus a little softened butter for baking skillet
  • 2 tablespoons olive oil
  • ½ white cabbage, cut away the core and thinly slice
  • 1 large starchy potato, peeled and chopped
  • 12 to 15 leaves of stacked sage, thinly sliced
  • Salt and white pepper or fine black
  • About 1/8 teaspoon freshly grated nutmeg
  • ¾ pound thinly sliced speck or smoked ham or prosciutto di Parma, 4 to 5 slices chopped or thinly sliced across
  • 12 eggs
  • ¾ cup whole milk or half 'n' half
  • 1 ½ cups freshly grated Parmigiano-Reggiano or pecorino cheese or a combination
  • Softened butter or olive oil spray, for pan


Serves: 4 to 6


In a medium skillet over medium heat, melt butter into olive oil, about 2 tablespoons of each. Add cabbage, potato and sage and season with salt, pepper and nutmeg. Cook 7 to 8 minutes until tender, but do not brown. Add chopped ham and stir 1 minute.   

10.25-Inch Nonstick Deep Frying Pan

10.25-Inch Nonstick Deep Frying Pan

Rachael Ray

Whisk up eggs and milk and cheese.   

Preheat oven to 400°F. 

Grease a 12-inch nonstick skillet lightly and line with slightly overlapping thin slices of speck or prosciutto, completely covering the skillet and hanging over the sides a bit all around. Add half the cabbage and ham to pan and set with spatula. Stir the remaining cabbage into the eggs and grated cheese and pour over the ham. Gently fold in the ham and bake the frittata until set and just firm, about 40 minutes. Cool 15 minutes and turn pan over onto serving board. Cut the crispy ham pie into wedges and serve.