Prosciutto-And Fresh Mozzarella Frittata |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Easy breakfast or brunch dish for company! Ingredients:
10 large eggs |
1/4 cup milk |
2 teaspoons freshly grated parmigiano-reggiano cheese |
2 tablespoons chopped italian parsley |
2 tablespoons chopped basil |
3/4 teaspoon salt |
1/2 teaspoon fresh ground pepper |
3 tablespoons extra virgin olive oil |
2 medium shallots, thinly sliced |
1 medium tomato, cut into 1/2-inch dice |
4 slices prosciutto, thin slices, cut into 1/4-inch strips |
4 ounces fresh mozzarella cheese, cut into 1-inch dice |
Directions:
1. Preheat oven to 350 degrees.
2. IN a large bowl, beat the eggs. Beat in the milk, grated Parmigiano-Reggiano cheese, parsley, and basil. Season with salt and pepper.
3. In an 8 nonstick ovenproof skillet, heat the olive oil. Add the shallots, and cook over moderate heat until softened, about 7 minutes. Add the tomato and prosciutto and cook, stirring, until warm, about 2 minutes. Pour in the eggs and cook until beginning to set on the bottom, about 3 minutes. Poke the mozzarella cubes into the eggs. Transfer the skillet to the oven and bake frittata for about 20 minutes, until just firm when lightly pressed.
4. Set the skillet over high heat and shake the frittata until releases, about 10 seconds. Plac a large, flat plate over the skillet and carefully invenrt the frittata onto it. Let cool for 5 minutes, then cut into wedges and serve.
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