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Potato and Prosciutto Frittata

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  • Prep Time 10 min
  • Total Time 25 min
  • Servings 6
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This versatile and elegant frittata is great for brunch, lunch and light dinners, and can be eaten warm or at room temperature.

Bree Hester Recipe by Bree Hester
August 8, 2011

Ingredients

1/4
cup olive oil
2
cloves garlic
1
small onion, finely chopped
1
lb fingerling potatoes, cut into coins
1
tablespoon chopped fresh rosemary leaves
2
teaspoons chopped fresh thyme leaves
Salt and pepper
6
slices prosciutto, chopped
12
eggs
1/2
cup milk
1/2
cup grated Parmesan cheese

Directions

  • 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
368.3
% Daily Value
Total Fat
23.0g
35%
Saturated Fat
6.8g
34%
Cholesterol
390.9mg
130%
Sodium
1077.9mg
45%
Total Carbohydrate
17.3g
6%
Dietary Fiber
2.2g
9%
Sugars
2.6g
Protein
22.6g
% Daily Value*:
Vitamin C
27.90%
28%
Calcium
21.20%
21%
Iron
15.80%
16%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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