SHIITAKE, FONTINA, AND PROSCIUTTO FRITTATA

Shiitake, Fontina, and Prosciutto Frittata image

Provided by KathyP53

Categories Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

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4 tablespoons butter, divided
1 cup thinly sliced shallot (about 4 large)
1 (3 ounce) package thinkly 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 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

Preheat oven to 350 degrees.
Melt 3 tablespoons butter in 12" nonstick ovenproof skillet over medium heat. Add shallots; saute 2 minutes. Add prosciutto; saute until almost crisp, about 3 minutes. Add mushrooms, saute until brown and tender, about 6 minutes. Cool mushroom mixture in skillet 10 minutes.
Whisk eggs, 1 cup grated Fontina cheese, parsley, salt and pepper in large bowl. Stir in mushroom mixture. Melt 1 tablespoons 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 minutes.
Place skillet in oven and bake frittata until top is set, about 20 minutes.
Preheat broiler. Sprinkle frittata with remiaining 1 cup cheese. Broil until cheese melts, about 2 minutes. Using heatproof spatula, loosen frittata on all sides. Slide onto platter.
Can be made 2 hours ahead. Let stand at room temperature.

Nutrition Facts : Calories 288.1, Fat 21.5, SaturatedFat 11.2, Cholesterol 325.6, Sodium 524.5, Carbohydrate 6.4, Fiber 0.8, Sugar 1.4, Protein 17.6