SHIITAKE, FONTINA AND PROSCIUTTO FRITTATA

SHIITAKE, FONTINA AND PROSCIUTTO FRITTATA image

Yield 8 people

Number Of Ingredients 9

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4 TBLS (1/2 stick butter), divided
1 cup thinly sliced shallots (about 4 large)
1 3 ounce package thinly sliced prosciutto, slivered (about 3/4 cup)
8 ounces shiitake mushrooms, stemmed, caps thinly sliced
12 large eggs
2 cups (packed) coarsely grated Fontina cheese, divided
1/4 cup chopped fresh Italian parsley
1/2 tsp salt
1/4 tsp freshly ground pepper

Steps:

Preheat oven to 350. Melt 3 TBLS butter on 12 inch nonstick skillet (ovenproof) over medium heat. Add shallots, saute 2 mins. Add prosciutto, saute until almost crisp, about 3 mins. Add mushrooms, saute until brown and tender, about 6 mins. Cool mushroom mixture in skillet 10 mins. Whisk eggs, 1 cup grated Fontina cheese, parsley, salt and pepper in large bowl. Stir in mushroom mixture. Melt 1 TBLS butter in same skillet over medium heat. Pour egg mixture into skillet. Cook without stirring until bottom and sides are set (top will be undercooked), about 10 mins. Bake frittata in skillet until top is set, about 20 mins. Preheat broiler. Sprinkle frittata with remaining 1 cup cheese. Broil until cheese melts, about 2 mins. Using heatproof spatula, loosen frittata on all sides. Slide onto platter.