Potato and Prosciutto Frittata

This versatile and elegant frittata is great for brunch, lunch and light dinners, and can be eaten warm or at room temperature.

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 6


cup olive oil
cloves garlic
small onion, finely chopped
lb fingerling potatoes, cut into coins
tablespoon chopped fresh rosemary leaves
teaspoons chopped fresh thyme leaves
Salt and pepper
slices prosciutto, chopped
cup milk
cup grated Parmesan cheese

  • 1 Heat oven to 450°F. In 12-inch ovenproof skillet, heat oil over medium heat. Crush garlic cloves, leaving them mostly whole; add in skillet. Cook 2 minutes or until garlic begins to brown. Remove from skillet; discard garlic.
  • 2 In same skillet, place onion, potatoes, rosemary and thyme. Season with salt and pepper. Cook about 12 minutes or until onion is softened and potatoes are almost thoroughly cooked. Stir in prosciutto.
  • 3 In medium bowl, beat eggs and milk with whisk until well blended. Season with additional salt and pepper. Add egg mixture to skillet; slowly move egg mixture around skillet. Transfer skillet to oven.
  • 4 Bake 10 to 12 minutes or until puffy and beginning to brown. Remove from oven; sprinkle cheese over top. Return to oven until cheese is melted. Cut frittata into wedges and serve.

Expert Tips

You can make this frittata with any leftover meat and vegetables you have sitting in your fridge.

Leftover frittata is perfect to pack in your child’s lunchbox.