Potato and Prosciutto Frittata - Italian Omelet
Recipe: #8400
March 02, 2013
"Perfect for breakfast or brunch, goes great with toasted Italian bread or savory scones."
Original is 6 servings
Ingredients
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 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.
- When selecting potatoes, choose small red potatoes for best results.
- For the prosciutto, you can use diced ham as a substitute if desired.
- Substitute olive oil with avocado oil for a healthier fat option. Avocado oil has a higher smoke point than olive oil, making it a better choice for high heat cooking like this frittata.
- Substitute prosciutto with bacon for a more savory flavor. Bacon has a smoky, salty flavor that pairs well with the other ingredients in this frittata, making it a great substitute for the prosciutto.
Cheesy Spinach Frittata Substitute 1 cup cooked spinach for the mushrooms, and use 1/2 cup grated Swiss cheese and 1/2 cup grated Parmesan cheese in place of the Fontina and Asiago.
Roasted Asparagus with Parmesan - Deliciously crispy asparagus with a hint of Parmesan cheese. Perfect side dish to complement the Potato and Prosciutto Frittata, adding a delicious contrast in texture and flavor.
Garlic and Herb Roasted Potatoes: Roasted potatoes tossed with garlic, olive oil, and herbs. The perfect side dish to complement the Roasted Asparagus with Parmesan, adding a delicious combination of flavors and a crunchy texture.
FAQ
Q: What type of cheese can I use for this recipe?
A: You can use parmesan, asiago, fontina, or mozzarella cheese for this recipe.
Q: What is the best way to prepare this dish?
A: The best way to prepare this dish is to preheat the oven, mix the ingredients together, and bake until golden brown.
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Fun facts:
The Italian omelet, or frittata, is a classic Italian dish that is believed to have been served to the Roman Emperor Nero in the first century AD.
The famous Italian chef, Giada De Laurentiis, has a recipe for Potato and Prosciutto Frittata in her cookbook, Giada's Family Dinners.