WEEKDAYS 1e|12c|p

Prosciutto Tomato Frittata

Michael Symon
Servings: 7
1 to 30 min

Great for breakfast, lunch - or brunch!

  • Ingredients
  • step-by-step directions
Prosciutto Tomato Frittata
  • 12 Eggs (beaten)
  • 1/2 cup Heavy Cream
  • 1 tablespoon Extra Virgin Olive Oil
  • 4 ounces Prosciutto
  • 4 ounces Spinach
  • 1 pint Sweet 100 Tomatoes
  • 1/4 cup Parmigiano-Reggiano
  • Salt
  • Freshly Ground Pepper
  • 1 Clove Garlic (sliced)
  • Preheat broiler.
  • In a bowl, combine the eggs, cream, and parmigiano and whisk together.
  • In a nonstick skillet over medium heat, add the olive oil and garlic. After 1-2 minutes add the spinach and tomatoes. Add a pinch of salt and wilt the spinach. Pour the eggs into the skillet add the proscuitto and eggs. Stir gently to mix, and cook until eggs have set but are still runny in the center. Season with freshly cracked pepper, top with parmigiano-reggiano and transfer to oven  for 3-5 minutes, being careful not to burn the eggs. Serve warm or room temperature with extra freshly grated parmesan and olive oil for garnish.
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