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Prep 10min
Total25min
Servings6
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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
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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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