Name: Prosciutto Frittata
Prep time: 8 min
Cook time: 45 min
Total time: 53 min
Ingredients: 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; 1 tbsp extra virgin olive oil; 1 clove garlic, finely chopped; 100g cauliflower, cut into small florets

Description

A recipe for prosciutto frittata.

Ingredients

Scale

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

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Instructions

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