Potato and Prosciutto Frittata - Italian Omelet

15m
Prep Time
1h
Cook Time
1h 15m
Ready In

Recipe: #8859

April 03, 2013



"Perfect for breakfast or brunch, goes great with toasted Italian bread or savory scones."

Original is 6 servings

Nutritional

  • Serving Size: 1 (278.1 g)
  • Calories 393.1
  • Total Fat - 24.4 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 323.4 mg
  • Sodium - 958.1 mg
  • Total Carbohydrate - 19.9 g
  • Dietary Fiber - 2.4 g
  • Sugars - 6.5 g
  • Protein - 23.4 g
  • Calcium - 255.2 mg
  • Iron - 2.6 mg
  • Vitamin C - 12.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350°F.

Step 2

In a large skillet, melt butter and oil, and cook onion until tender, about 3-5 minutes.

Step 3

Add potatoes, garlic, salt, and pepper, and cook for 10 minutes more, stirring frequently.

Step 4

Add chopped mushrooms, diced prosciutto (or ham), dried basil, and Italian seasoning, and cook for 5-7 minutes more or until potatoes are tender.

Step 5

Allow mixture to cool for 5 minutes.

Step 6

In a small dish, mix together dry milk with light cream until smooth.

Step 7

Add lightly beaten eggs and cream mixture to potatoes, stirring to mix well, and seasoning to taste with salt and pepper.

Step 8

Lightly oil or grease an ovenproof skillet or casserole dish.

Step 9

Pour egg mixture into pan, and bake uncovered in a preheated 350F oven for 25 minutes at 350°F.

Step 10

Remove pan from oven, and sprinkle frittata evenly with grated cheeses.

Step 11

Return to oven and bake for 15 minutes more, or until cheeses are melted and eggs are almost set.

Step 12

Preheat oven broiler to high, and cook frittata for 1-2 minutes more, or until cheese is lightly browned.

Step 13

Allow to cool slightly before slicing and serving.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Look for small red potatoes that are firm and free of blemishes.
  • Prosciutto is a cured Italian ham, but ham can be used as a substitute.

  • Substitute the prosciutto (or ham) for 1/2 cup of cooked bacon. The benefit of this substitution is that bacon provides a smoky flavor to the frittata, making it more flavorful and savory.
  • Substitute the fontina (or mozzarella) for 1/2 cup of feta cheese. The benefit of this substitution is that feta cheese provides a tangy flavor to the frittata, adding more depth and complexity to the dish.

Vegetarian Potato Frittata Replace the prosciutto with 1/2 cup of cooked quinoa, 1/2 cup of cooked lentils, and 1/2 cup of diced bell peppers. Omit the light cream and dry nonfat dry milk powder. Use 4 tablespoons of olive oil instead of 1 tablespoon.



Roasted Asparagus with Lemon and Parmesan Cheese:

This simple and flavorful side dish is the perfect accompaniment to the Potato and Prosciutto Frittata. Roasting the asparagus brings out its natural sweetness, while the lemon and Parmesan cheese add a zesty, salty flavor. This dish is easy to make and adds a delicious touch to any meal.


Roasted Garlic Rosemary Potatoes: These roasted potatoes are the perfect complement to the asparagus. Roasting the potatoes brings out their natural sweetness and the garlic and rosemary add a savory flavor. They are easy to make and a great addition to any meal.




FAQ

Q: How long do I need to cook the frittata?

A: The frittata needs to be cooked for a total of 45 minutes. 25 minutes in the oven, 15 minutes with the cheese on top, and 1-2 minutes under the broiler.



Q: What ingredients do I need for the frittata?

A: To make the frittata, you will need 6 eggs, 1/4 cup of milk, 1/2 cup of diced onion, 1/2 cup of diced bell pepper, 1/2 cup of diced ham, 1/2 cup of shredded cheese, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of black pepper.

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Fun facts:

The Italian omelet, or frittata, is believed to have been created by Italian celebrity chef Pellegrino Artusi in the late 1800s. His recipe book, Science in the Kitchen and the Art of Eating Well, was published in 1891 and is still highly regarded today.

The portabella mushroom, an ingredient in this frittata, is named after the Italian city of Portobello, where it was first cultivated in the late 19th century. It is now a popular ingredient in vegetarian and vegan dishes around the world.