Prosciutto Frittata



I go through phases when it comes to eggs.  Sometimes I go on a runny yolk run and make them for a few weeks.  In the recent past it’s been scrambled eggs.  Lately it’s been no eggs.  So for dinner one night I figured I’d make a frittata and start to think about eating eggs again.  I left the filling up to Josh and he chose prosciutto.  I also added in some baby greens (chard, spinach, arugula, and tatsoi), onion, tomato, feta, and avocado.  The frittata puffed up perfectly and the egg had a nice custard like texture.  Definitely a good introduction back into the world of eggs.




Proscuitto Fritatta

  • 6 eggs
  • splash half and half
  • 4 slices prosciutto, chopped
  • onion, chopped
  • baby greens, chopped
  • cherry tomatoes, sliced
  • avocado, chopped
  • freta, crumbled
  • s&p
  • butter
  1. In a 10″ skillet melt a pat of butter and sauté the onion a few minutes.
  2. Beat the eggs with half and half.
  3. Next add the baby greens to the onion and wilt.  
  4. Add in another pat of butter and be sure to coat sides of skillet.  Layer the prosciutto evenly on top of the onion and greens.  
  5. Pour the eggs into the pan.  Do not stir from this point on!  Season with s&p.
  6. Lastly layer in the avocado, then tomato, and top with feta.  Lightly push down any toppings that are sticking out of the eggs.
  7. Place in a preheated oven and broil until top is browned and frittata is cooked through.  Maybe 5 minutes.

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