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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.
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.
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.