4 eggs separated
1 tbls melted butter + 1 tsp
4 oz. grated Fontina cheese
2 oz sliced and chopped deli ham
Pinch of cream of tartar
salt and pepper
Preheat oven to 350 degrees. Adjust rack to middle position.
Lightly oil an 8 inch nonstick ovenproof skillet. Cook the ham for a few minutes until the edges brown and remove to a separate plate. Wipe the skillet clean. Separate the eggs into two bowls. Melt 1 tbls butter in the microwave and cool slightly. Add cream of tartar to egg whites and beat with an electric mixer until stiff peaks form 2-3 mins. Add the cooled melted butter and a pinch of salt and pepper to the yolks and mix well. Add the yolk mixture to the egg whites and combine with a whisk until there is no trace of white. Heat 1 tsp of butter in the skillet over medium/low heat and brush it evenly over skillet and its sides. Add the egg mixture and cook for about two minutes until the edges are set. Sprinkle the cheese and ham over the egg surface. Place skillet on middle rack in the oven and bake for 3-4 minutes until puffed, just lightly browned and the cheese is melted. Remove from the oven to a platter and let rest 1 minute. Carefully fold over with a spatula and slice in wedges to serve.