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Potato and Prosciutto Frittata

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Bree Hester
Updated Aug 8, 2011
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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.

Potato and Prosciutto Frittata

  • Prep Time 10 min
  • Total 25 min
  • Servings 6
  • Ingredients 11
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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