Prosciutto Frittata
Published on
September 22, 2018
(Updated November 23rd, 2023)
in
•
Breakfast
Frittatas are an Italian dish, often served for breakfast or brunch.
The main ingredient is eggs, so in this recipe 8 eggs are used in total, together with milk.
This makes this frittata high in protein and nutrient rich.
Typically, meat like prosciutto or bacon is also added, together with herbs, cheese and a variety of vegetables.
In this recipe we added prosciutto and use the herb chive together with parmesan cheese, Solanata tomatoes and mushrooms.
We also like to include vegetables we have lying around in the fridge, so in this recipe we added cauliflower, but it’s left as optional.
If using cauliflower, it is cut into bite sized florets, then extra virgin olive oil and garlic are heated in a frypan and the cauliflower is then cooked before adding it to the frittata mix before putting it in the oven.
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Description
A recipe for prosciutto frittata.
- 8 eggs
- ¾ cup milk
- 100g prosciutto, chopped
- 13 Solanata tomatoes, halved
- 200g mushroom cups, sliced
- 15g chives, cut into 3cm long pieces
- Salt and pepper, to taste
- 5g butter
- 80g fresh Parmesan cheese, grated
For optional pan-fried cauliflower:
- 1 tbsp extra virgin olive oil
- 1 clove garlic, finely chopped
- 100g cauliflower, cut into small florets
- Preheat oven to 210°C. Meanwhile, in a large bowl add eggs and milk and whisk.
- Add prosciutto, Solanata tomatoes, mushrooms, chives, salt and pepper to the bowl and mix in.
- Optional pan-fried cauliflower: Prepare cauliflower, by heating a small frypan over medium heat, then add oil, garlic clove and cauliflower. Sauté for 5 minutes, then remove cauliflower from heat and add to the bowl with eggs and mix it in.
- Line a baking pie dish with butter, using paper towel. Pour the mixture in, top with cheese and bake for 40 minutes. Cover with foil, turn the heat up to 250°C and cook for a further 5 minutes. Remove from oven and serve straight away.
Nutrition
- Serving Size: 4
- Calories: 319