Potato and Prosciutto Frittata - Italian Omelet

6
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


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

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (277.9 g)
  • Calories 485.8
  • Total Fat - 31.6 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 385.8 mg
  • Sodium - 1520.3 mg
  • Total Carbohydrate - 5.2 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.7 g
  • Protein - 43.3 g
  • Calcium - 238.1 mg
  • Iron - 4.2 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

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 & Variations


No special items needed.

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