Thursday, November 8, 2012

Frittata with Potato and Prosciutto

Frittatas are slowly becoming a favorite of mine-both for breakfast and dinner. They are a little bit heartier than just eggs, but not overwhelming. And you can put so much stuff in them to make them your own!

This recipe is definitely a new favorite. The potatoes turned out amazing, and the prosciutto gave it just enough salt and flavor. This is super easy and quick to make-it would be perfect for a Sunday morning when you have guests! Give it a try, and let me know what you think!

Frittata with Potato and Prosciutto
Frittata with Potato and Prosciutto-adapted from Everyday Italian by Giada De Laurentiis
Total Time: 25 Minutes
Serves 6

  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 3 small yellow potatoes, peeled and cut into 1/2 inch cubes
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 large eggs
  • 1/4 cup whipping cream
  • 1/4 cup grated Parmesan cheese
  • 2 ounces thinly sliced prosciutto, coarsely chopped
  • 1 tablespoon dried basil
In a large nonstick skillet, heat the oil over medium heat. Add the onion and saute until translucent, about 4 minutes. Add the potato, garlic, salt and pepper, and saute over medium-low heat until the potato is tender and golden, about 15 minutes.

In a medium bowl, whisk the eggs, whipping cream, Parmesan cheese, prosciutto and basil. Stir the egg mixture into the skillet. Cover and cook over medium-low heat until egg mixture is set.
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