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
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miki Micheal
m@gmail.comI love the combination of flavors and textures in this frittata. The potatoes are crispy, the prosciutto is savory, and the eggs are fluffy.
Benard Karori
kb66@gmail.comThis frittata is a great way to use up leftover potatoes and prosciutto. It's also a great make-ahead breakfast or lunch.
Asif Shuokat
asif_s58@aol.comI'm always looking for new frittata recipes and this one is definitely a winner. It's so easy to make and it's packed with flavor.
Ssentamu Umaar
ussentamu57@gmail.comThis frittata is the perfect comfort food. It's warm, cheesy, and satisfying.
Shayan Obaid
o-shayan@yahoo.comI made this frittata for a brunch party and it was a huge hit! Everyone loved it.
Showrob
showrob11@hotmail.comThis recipe is a keeper! It's easy to make and it's always a crowd-pleaser.
Annie Mase
m.a85@gmail.comI'm not a big fan of frittatas, but this one changed my mind. It was so cheesy and flavorful. I'll definitely be making this again.
ali haidar
ali.haidar@yahoo.comThis frittata is a great make-ahead breakfast or lunch. I like to make it on the weekend and then reheat it during the week.
Md Shishir
shishir_m@hotmail.comI was skeptical about this recipe at first, but I'm so glad I tried it! The frittata was so flavorful and satisfying. I especially loved the crispy edges.
stephanie bickford
bstephanie@gmail.comI love how versatile this recipe is. I've made it with different types of potatoes, prosciutto, and cheeses, and it's always delicious. It's a great way to clean out your fridge and use up leftovers.
Brian Leo
b.l64@gmail.comThis was my first time making a frittata and it turned out perfectly! I followed the recipe exactly and it was delicious. I will definitely be making this again.
Ghayour Abbas
abbas_g19@aol.comI've made this frittata several times now and it's always a hit! It's so easy to make and it's a great way to use up leftover potatoes and prosciutto.
Hafiz Ameer Hanan
h-h@aol.comThis potato and prosciutto frittata was an absolute delight! The combination of flavors and textures was simply divine. The potatoes were crispy on the outside and tender on the inside, while the prosciutto added a savory touch that perfectly complem