Best Prosciutto And Fresh Mozzarella Frittata Recipes

Prosciutto-And Fresh Mozzarella Frittata image

Provided by KathyP53

Categories Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

10 large eggs
1/4 cup milk
2 teaspoons freshly grated parmigiano-reggiano cheese
2 tablespoons chopped Italian parsley
2 tablespoons chopped basil
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
3 tablespoons extra virgin olive oil
2 medium shallots, thinly sliced
1 medium tomatoes, cut into 1/2-inch dice
4 slices prosciutto, thin slices, cut into 1/4-inch strips
4 ounces fresh mozzarella cheese, cut into 1-inch dice

Steps:

Preheat oven to 350 degrees.
IN a large bowl, beat the eggs. Beat in the milk, grated Parmigiano-Reggiano cheese, parsley, and basil. Season with salt and pepper.
In an 8" nonstick ovenproof skillet, heat the olive oil. Add the shallots, and cook over moderate heat until softened, about 7 minutes. Add the tomato and prosciutto and cook, stirring, until warm, about 2 minutes. Pour in the eggs and cook until beginning to set on the bottom, about 3 minutes. Poke the mozzarella cubes into the eggs. Transfer the skillet to the oven and bake frittata for about 20 minutes, until just firm when lightly pressed.
Set the skillet over high heat and shake the frittata until releases, about 10 seconds. Plac a large, flat plate over the skillet and carefully invenrt the frittata onto it. Let cool for 5 minutes, then cut into wedges and serve.

Nutrition Facts : Calories 254.9, Fat 19.9, SaturatedFat 6.3, Cholesterol 369.2, Sodium 542.6, Carbohydrate 3.1, Fiber 0.4, Sugar 1.4, Protein 15.6

PROSCIUTTO AND FRESH MOZZARELLA FRITTATA image

Yield 6 servings

Number Of Ingredients 12

10 large eggs
1/4 cup milk
2 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped parsley
2 tablespoons chopped basil
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
2 medium shallots, thinly sliced
1 medium tomato, cut into 1/2-inch dice
4 thin slices prosciutto, cut into 1/4-inch strips
4 ounces fresh mozzarella, cut into 1-inch cubes

Steps:

1.Preheat the oven to 350°. In a large bowl, beat the eggs. Beat in the milk, cheese, parsley, basil, salt and pepper. 2.In an 8-inch ovenproof skillet, heat the oil. Add the shallots and cook over moderate heat until softened, about 7 minutes. Add the tomato and prosciutto and cook, stirring, until warm, about 2 minutes. Pour in the beaten eggs and cook until beginning to set on the bottom, about 3 minutes. Poke the mozzarella cubes in the eggs. Bake until just firm when lightly pressed, about 20 minutes. 3.Set the skillet over high heat and shake the frittata until it releases from the skillet, about 10 seconds. Place a large, flat plate over the skillet and invert the frittata onto it. Let cool for 5 minutes, then cut into wedges and serve.