Monte Cristo Frittata Grilled Pineapple Spears with Crystallized Ginger and Pumpernickel Bread with Honey Rosemary Ricotta

Ingredients

• 3 tablespoons extra-virgin olive oil, plus some for drizzling, divided
• 1/2 pound ham steak, 1/2-inch thick, chopped
• 1/2 pound sliced, thick-deli-cut or rotisserie turkey breast, chopped
• 4 scallions, chopped, whites and greens
• 12 large eggs
• 1/4 cup milk or half-and-half
• A few dashes hot sauce
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 4 cups frozen shredded hash brown potatoes
• 1 medium yellow onion, peeled and grated
• 1 (8-ounce) block Emmentaler Swiss cheese
• 1 fresh pineapple, cut into spears
• 4 to 5 pieces crystallized ginger, grated or very thinly sliced
• 8 slices pumpernickel bread, with raisins if available
• 2 cups ricotta cheese
• 4 to 5 small or 2 to 3 large sprigs fresh rosemary, leaves finely chopped
• 3 tablespoons honey

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