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.
Provided by By Bree Hester
Categories Lunch
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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 Facts : ServingSize 1 Serving
POTATO AND PROSCIUTTO FRITTATA - ITALIAN OMELET
Make and share this Potato and Prosciutto Frittata - Italian Omelet recipe from Food.com.
Provided by PalatablePastime
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- In a large skillet, melt butter and oil, and cook onion until tender, about 3-5 minutes.
- Add potatoes, garlic, salt, and pepper, and cook for 10 minutes more, stirring frequently.
- Add chopped mushrooms, diced prosciutto (or ham), dried basil, and Italian seasoning, and cook for 5-7 minutes more or until potatoes are tender.
- Allow mixture to cool for 5 minutes.
- In a small dish, mix together dry milk with light cream until smooth.
- Add lightly beaten eggs and cream mixture to potatoes, stirring to mix well, and seasoning to taste with salt and pepper.
- Lightly oil or grease an ovenproof skillet or casserole dish.
- Pour egg mixture into pan, and bake uncovered in a preheated 350F oven for 25 minutes at 350°F.
- Remove pan from oven, and sprinkle frittata evenly with grated cheeses.
- Return to oven and bake for 15 minutes more, or until cheeses are melted and eggs are almost set.
- Preheat oven broiler to high, and cook frittata for 1-2 minutes more, or until cheese is lightly browned.
- Allow to cool slightly before slicing and serving.
Nutrition Facts : Calories 374.1, Fat 22.4, SaturatedFat 10.7, Cholesterol 326.7, Sodium 645.5, Carbohydrate 24.3, Fiber 2.9, Sugar 3.5, Protein 19.4
POTATO BASIL FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees F.
- Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
- Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
- Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.
SHIITAKE, FONTINA, AND PROSCIUTTO FRITTATA
Make and share this Shiitake, Fontina, and Prosciutto Frittata recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Melt 3 tablespoons butter in 12" nonstick ovenproof skillet over medium heat. Add shallots; saute 2 minutes. Add prosciutto; saute until almost crisp, about 3 minutes. Add mushrooms, saute until brown and tender, about 6 minutes. Cool mushroom mixture in skillet 10 minutes.
- Whisk eggs, 1 cup grated Fontina cheese, parsley, salt and pepper in large bowl. Stir in mushroom mixture. Melt 1 tablespoons butter in same skillet over medium heat. Pour egg mixture into skillet. Cook without stirring until bottom and sides are set (top will be undercooked), about 10 minutes.
- Place skillet in oven and bake frittata until top is set, about 20 minutes.
- Preheat broiler. Sprinkle frittata with remiaining 1 cup cheese. Broil until cheese melts, about 2 minutes. Using heatproof spatula, loosen frittata on all sides. Slide onto platter.
- Can be made 2 hours ahead. Let stand at room temperature.
Nutrition Facts : Calories 288.1, Fat 21.5, SaturatedFat 11.2, Cholesterol 325.6, Sodium 524.5, Carbohydrate 6.4, Fiber 0.8, Sugar 1.4, Protein 17.6
FRITTATA WITH SORREL, POTATOES AND PROSCIUTTO
Provided by Moira Hodgson
Categories brunch, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Saute the potatoes and the onion in two tablespoons olive oil until the onions are soft and the potatoes lightly browned and cooked through.
- Beat the eggs together in a bowl and season with salt and pepper. Add the sorrel, thyme and prosciutto and mix together.
- Preheat broiler. Heat the remaining oil in a skillet or a large omelet pan. Add the potato-onion mixture to the eggs and mix thoroughly.
- Cook the omelet over moderate heat until the bottom is set. Finish cooking under a hot broiler until the top is puffed but the omelet is still slightly liquid underneath. Sprinkle with basil or tarragon and serve.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 22 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 3 grams, TransFat 0 grams
SPANISH FRITTATA WITH PROSCIUTTO, POTATOES AND PEAS
Categories Egg Potato Vegetable Breakfast Brunch Bake Mother's Day New Year's Day Dinner Lunch Ham Pea Spring Prosciutto Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Heat vegetable oil in large ovenproof nonstick skillet over medium heat. Add potatoes; cover and cook until tender, stirring occasionally, about 18 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
- Remove potatoes from skillet. Scrape out and discard any browned bits from pan. Whisk eggs, salt and pepper in large bowl to blend. Pour eggs into same skillet. Arrange half of potatoes over eggs. Sprinkle half of prosciutto and half of peas over potatoes. Repeat with remaining potatoes, prosciutto and peas. Bake until puffed and set, about 15 minutes. Loosen edges and bottom of frittata with flexible spatula; slide out onto plate. Drizzle with truffle oil. Sprinkle with chives and serve.
FRITTATA WITH POTATO AND PROSCIUTTO
Steps:
- In a 9 1/2-inch-diameter nonstick ovenproof skillet, heat the oil over a medium flame. 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. Preheat the broiler. In a medium bowl, whisk the eggs, cream, Parmesan cheese, prosciutto, and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.
POTATO FRITTATA WITH PROSCIUTTO AND GRUYERE
Make and share this Potato Frittata With Prosciutto and Gruyere recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Beat eggs with water in large bowl. Season with 3/4 tsp salt and 1/2 tsp pepper. Beat in Gruyere and porsciutto.
- Heat olive oil in a large, nonstick, ovenproof skillet. Add potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the green onions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom is just set, about 3 minutes; lift the frittata to allow the uncooked eggs to seep underneath.
- Bake the frittata for about 10 minutes, until nearly set in the center.
- Preheat the broiler. Broil the frittata 8" from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot ot room temperature.
- Can keep unmolded frittata at room temperature for 4 hours.
Nutrition Facts : Calories 210.4, Fat 14.2, SaturatedFat 4.4, Cholesterol 235.2, Sodium 112.7, Carbohydrate 9.8, Fiber 0.9, Sugar 0.9, Protein 10.8
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- Preheat the oven to 375°. In a bowl, beat the eggs with the water and season with 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Beat in the Gruyère and prosciutto.
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- Preheat the broiler. Broil the frittata 8 inches from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot or at room temperature.
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