FRITTATA WITH POTATO AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 47m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
- Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
- Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.
SHIITAKE FRITTATA SQUARES WITH PROSCIUTTO
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 11
Steps:
- Melt butter in a 9- to 10-inch nonstick skillet over moderate heat, then cook mushrooms and shallots, stirring occasionally, 3 minutes. Add water and cook, stirring, until liquid is evaporated and mushrooms are tender and golden, about 5 minutes. Stir in tarragon.
- While mushrooms are cooking, lightly beat together whole eggs, whites, parmesan, kosher salt, and pepper to taste.
- Preheat broiler.
- Add egg mixture to mushrooms, then cook over high heat, stirring briskly, until eggs are softly scrambled, 2 to 4 minutes. Reduce heat to low and form frittata into a 6 1/2-inch square with a spatula. Cook over low heat until bottom is set, about 2 minutes.
- Place skillet under broiler (wrap nonmetal handles in foil), 5 to 6 inches from heat, and broil until eggs are just firm to the touch and barely golden, 1 to 2 minutes.
- Transfer frittata to a cutting board and cool. Trim edges of square, then cut frittata into 24 rectangles.
- Cut each prosciutto slice lengthwise into 3 strips. Wrap a prosciutto strip lengthwise around each egg rectangle, then tie a chive around crosswise. Serve at room temperature.
FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
Nutrition Facts : Calories 197 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 214 milligrams, Sodium 351 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 11 grams, Sugar 2 grams
ARTICHOKE & PROSCIUTTO FRITTATA
For an elegant brunch, try this pleasing frittata served with mixed greens tossed in a raspberry vinaigrette with fresh fruit salad. CuisineAtHome, newsletter.
Provided by Manami
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F
- Heat oil in a 10-inch ovenproof, nonstick skillet over medium heat.
- Sauté quartered artichoke hearts and prosciutto until prosciutto starts to curl.
- Remove artichokes and prosciutto from skillet.
- Wipe skillet clean; coat with nonstick spray.
- Add crushed red peppers to beaten eggs.
- Add eggs to pan; cook until curds form.
- Top eggs with artichokes and prosciutto; sprinkle with Parmesan and chopped chives.
- Place skillet in oven; bake frittata for 7-8 minutes (the center will not be set).
- Remove skillet from the oven; preheat broiler.
- Broil frittata until eggs are fully set and top is browned, about 2 minutes.
- Remove skillet from broiler.
- Run a rubber spatula under the frittata to loosen it.
- Slide frittata out onto a cutting board; slice into six wedges.
- Garnish each slice with fresh whole chives, if desired.
Nutrition Facts : Calories 192.4, Fat 12.7, SaturatedFat 4, Cholesterol 426.7, Sodium 230.4, Carbohydrate 4.1, Fiber 1.5, Sugar 1.1, Protein 15.2
FRESH FIG AND PROSCIUTTO FRITTATA WITH MILD ASIAGO
Make and share this Fresh Fig and Prosciutto Frittata With Mild Asiago recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- In a big bowl, whisk the eggs, salt, and a generous grinding of pepper until well blended.
- In a big nonstick ovenproof skillet with low, sloping sides, heat the oil over low heat.
- Add in the eggs and cook until set on the bottom and around the edges, about 4 minutes.
- With a spatula, lift one side of the frittata and tilt the pan so the raw eggs flow under the set edges.
- Repeat at least twice at different places around the edge until the egg is no longer runny.
- Sprinkle the frittata with the prosciutto and then arrange the figs evenly over the frittata.
- Cover and cook until barely set, 10-15 minutes.
- Meanwhile, preheat the broiler; sprinkle the cheese over the frittata and broil just until the top is golden, 1-2 minutes.
- Let stand a few minutes before serving.
- Slide the frittata onto a platter; serve warm or at room temperature, cut into wedges.
Nutrition Facts : Calories 268.7, Fat 15.6, SaturatedFat 3.9, Cholesterol 423, Sodium 489.9, Carbohydrate 19.9, Fiber 2.9, Sugar 17, Protein 13.3
MUSHROOM AND PROSCIUTTO FRITTATA
This is a good breakfast change for a family of four, it only talke a few minutes to make up and a few minutes to cook, and so delicious to eat!! You can change your kind of mushrooms to suit your favorite kind - I did!!
Provided by Chef mariajane
Categories Breakfast
Time 24m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spary a nonstick skillet with cooking spray. Saute onion, pepper, mushrooms and prosciutto over medium heat until tender; set aside.
- Spray a 10-inch nonstick skillet with cooking spray.
- Beat eggs with water, season with salt and pepper. Stir in parsley and vegetable-prosciutto mixture. Pour into skillet and lower heat to medium-low. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and the top is almost set, about 4 minutes.
- Cover with lid or foil for 2-3 minutes or until egg are set. Cut into wedges and serve.
Nutrition Facts : Calories 170.3, Fat 10.1, SaturatedFat 3.1, Cholesterol 423, Sodium 145.9, Carbohydrate 5.8, Fiber 1.2, Sugar 2.7, Protein 14.1
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
LINGUINE AND PROSCIUTTO FRITTATAS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.
- Preheat the oven to 375 degrees F. Grease the muffin tin.
- In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
- Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.
More about "shiitake fontina and prosciutto frittata food"
OUR MENU – FIESTA AZTECA
From fiesta-azteca.com
FRITTATA DI FONTINA - ITALIAN FOOD MADE SIMPLE
From italianfoodmadesimple.com
LEEK AND ASPARAGUS FRITTATA RECIPE | BON APPéTIT
From bonappetit.com
MUSHROOM, LEEK, AND FONTINA FRITTATA RECIPE | BON …
From bonappetit.com
ROMAN FRITTATA WITH PROSCIUTTO, SPINACH AND MUSHROOMS
From colavitarecipes.com
MINI ITALIAN FRITTATAS - LET'S COOK SOME FOOD
From letscooksomefood.com
PROSCIUTTO FRITTATA | FLOUR ME WITH LOVE
From flourmewithlove.com
SHIITAKE MUSHROOM FRITTATA RECIPE - A VEGETARIAN DISH FROM ITALY
From excitedfood.com
EL FUEGO PERUVIAN FOOD | RESTAURANT – FOOD TRUCK & CATERING
From elfuegoperuvianfood.com
SHIITAKE, FONTINA AND PROSCIUTTO FRITTATA FROM BUON APPéTIT …
From donnasdailydish.com
TOP'S CHINA
From topschinarestaurant.com
SAVORY FRITTATA WITH POTATO, SHIITAKE, AND GARLIC SCAPES
From umamigirl.com
GIANT FOOD - WARRENTON, VA - HOURS & STORE LOCATION
From storeopeninghours.com
SHIITAKE FONTINA AND PROSCIUTTO FRITTATA FOOD - HOME AND RECIPE
From homeandrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love