Best 5 Frittata With Potato And Prosciutto Recipes

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Indulge in a culinary journey with our versatile frittata recipes, a symphony of flavors and textures. From the classic Italian Frittata with Potato and Prosciutto to the hearty Frittata with Roasted Vegetables, each dish is a testament to the boundless creativity of this egg-based masterpiece. Whether you seek a quick weekday breakfast or an impressive brunch spread, our collection offers a diverse range of frittatas to suit every palate and occasion. Embark on this delectable adventure and discover new dimensions of flavor in every bite.

Here are our top 5 tried and tested recipes!

POTATO AND PROSCIUTTO FRITTATA



Potato and Prosciutto Frittata image

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

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

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



Potato and Prosciutto Frittata - Italian Omelet image

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

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, minced
1 -2 garlic clove, minced
1 1/2 lbs small red potatoes, scrubbed and finely diced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup chopped portabella mushroom
4 ounces diced prosciutto or 4 ounces diced ham
1/4 teaspoon dried basil
1/4 teaspoon italian seasoning
1 1/2 tablespoons dry nonfat dry milk powder
3 tablespoons light cream
8 large eggs, lightly beaten
salt and black pepper (to taste)
1/4 cup grated parmesan cheese or 1/4 cup asiago cheese
1 cup grated fontina or 1 cup mozzarella cheese

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



Linguine and Prosciutto Frittatas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 14

1/2 pound linguine pasta
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced prosciutto
5 ounces smoked mozzarella cheese, diced (1 cup diced)
1/2 cup grated Asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Special equipment: 1 regular-sized muffin tin for 12 muffins

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.

FRITTATA WITH SORREL, POTATOES AND PROSCIUTTO



Frittata With Sorrel, Potatoes and Prosciutto image

Provided by Moira Hodgson

Categories     brunch, main course

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 9

2 medium potatoes, peeled and diced
1 small onion, chopped
3 tablespoons olive oil
5 eggs
Coarse salt and freshly ground pepper to taste
1 cup sorrel leaves, washed and cut into julienne
1 teaspoon fresh thyme leaves
2 ounces prosciutto, cut into julienne
1 tablespoon fresh basil or tarragon leaves

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



Spanish Frittata with Prosciutto, Potatoes and Peas image

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

2 tablespoons vegetable oil
1 pound Yukon Gold potatoes, peeled, sliced 1/4 inch thick
8 large eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces thinly sliced prosciutto, chopped
2/3 cup frozen peas, thawed
2 teaspoons truffle oil
1 tablespoon chopped fresh chives

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.

Tips:

  • Use high-quality ingredients for the best flavor. Fresh vegetables, flavorful cheese, and crispy prosciutto will make all the difference.
  • Don't overcrowd the pan. If you add too many ingredients, the frittata will be more likely to stick and won't cook evenly.
  • Cook the frittata over medium heat. This will help it cook evenly without burning.
  • Don't flip the frittata. Frittatas are cooked in the oven, so there's no need to flip them.
  • Let the frittata cool slightly before slicing. This will help it hold its shape.

Conclusion:

A frittata is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables and cheese. With a few simple ingredients and a little bit of time, you can make a delicious frittata that the whole family will enjoy.

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