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Michael Symon's Prosciutto Tomato Frittata

Proscuitto Tomato Frittata Michael Symon
Great for breakfast, lunch - or brunch!
skill level
Easy
time
1-30min
servings
7
cost
$
Contributed by :
This fun egg classic is great for breakfast, lunch - or better, yet BRUNCH. And at $1.13 per serving, how can you resist?
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ingredients
  • 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)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat broiler.
  • 2
    12 Eggs (beaten)
    1/2 cup Heavy Cream
    1/4 cup Parmigiano-Reggiano
    In a bowl, combine the eggs, cream, and parmigiano and whisk together.
  • 3
    1 tablespoon Extra Virgin Olive Oil
    1 Clove Garlic (sliced)
    4 ounces Prosciutto
    4 ounces Spinach
    1 pint Sweet 100 Tomatoes
    Salt
    Freshly Ground Pepper
    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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