Clam Frittata

6 very large fresh eggs, beaten until smooth
1 small tomato, peeled and squeezed to remove seeds and excess juice, and chopped
1 cup shredded Parma prosciutto ham (about 3 ounces)
½ cup freshly grated Parmigiano-Reggiano cheese
½ cup half-and-half or cream
2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves (no stems)
1 tablespoon minced fresh garlic
1 tablespoon unsalted butter, softened
Freshly ground pepper
A few drops hot sauce
1 ½ cups shucked cherrystone or chowder clams, chopped medium fine
½ cup loosely packed shredded basil leaves

Nutritional Information
- Nutritional analysis per serving (3 servings)
  541 calories; 37 grams fat; 14 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 40 grams protein; 466 milligrams cholesterol; 1289 milligrams sodium

3 to 4 servings as a lunch course with a simple green salad

Place the top oven rack about 8 inches from the flame. Preheat the broiler. Tightly wrap the handle of a 9-inch nonstick skillet with a double thickness of heavy-duty aluminum foil.
Beat the eggs until smooth. Add the tomato, ham, cheese and half-and-half and stir to mix well.
Heat the oil in the prepared skillet over medium heat and add thyme and garlic. Stir until the oil is aromatic, about 2 minutes. Slowly pour in the egg mixture while stirring slowly. Stir in the butter, pepper and hot sauce. When curds begin to form, reduce the heat to medium-low and stir in the clams and basil. Cook until the egg mixture thickens, adjusting the heat if necessary so the bottom does not scorch. (Or place the skillet over a pot of simmering water and cook eggs as in a double boiler or bain marie.)
When the eggs have mostly set and only a thin, uncooked layer remains on top, place the skillet under the broiler, stirring once after 2 minutes, until the top is lightly browned, about 5 minutes. Serve while warm.

15 minutes