Crispy Prosciutto and Scallion Frittata     back to home

serves 4

You will need a 9 or 10 inch non stick skillet that can go into a 350 degree oven for this. Frittatas are a nice “company’s coming” brunch dish. You can do most of the prep the night before and do the frittata at the last minute after you have gotten everything else ready. Dishes like this are where mise-en-place comes into play. I cannot stress the importance of  ‘mise- en-place’ enough. It certainly makes things go more smoothly in the kitchen. ‘Mise -en- place’ is the French culinary term meaning having all the ingredients ready and in their place before you begin to cook. I have a shelf next to my main prep table where i have ready at hand an assortment of dishes to put my ingredients in.

Frittatas are like omelets the possibilities are endless and it’s a good way to clean out the fridge.

Variations: add some chopped spinach in place of the parsley, saute some asparagus tips and place on the bottom of the pan before adding the eggs and if you do the flip method for presentation- it looks quite nice.

8 eggs

4 slices of prosciutto torn into bite size pieces

6 scallion- white and light green part only- sliced thin

1 loose cup shredded gruyere cheese

few sprigs of parsley stems removed and chopped fine

3 T cream or half and half

kosher salt and fresh ground black pepper

olive oil for sauteing the proscuitto and onions

Pre-heat oven to 350 degrees.

Beat the eggs well and add the cream. Add the parsley, a pinch of  salt, and a generous grinding of pepper - the proscuitto and cheese are salty- so just a little is needed here.

Put a little olive oil in a non-stick skillet and have the meat at med heat. First saute the scallions or a minute or so- lay the prosciutto down flat evenly over the bottom of the pan and cook for a minute or so then turn and cook for another minute or less- it crisps up fast. Make sure the prosciutto and onions are evenly distributed on the bottom of the pan.

Pour the egg mixture into the pan. Sprinkle the cheese evenly on top- have the heat at med- lo and let the mixture set for a minute or two until the eggs look a little set at the edges. Put the pan into the oven and cook for about 15 minutes - check after 10 minutes- don’t over-cook or it will be rubbery. Keep checking till the top is no longer runny.

When done transfer to a platter and sprinkle with herbs. Cut into wedges and serve. This doesn’t have to be piping hot to be enjoyed- warm or even room temp is fine.


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Serving note: Sometimes the bottom of the frittata looks prettier than the top. In that case I do a very quick flip-  carefully using hot pads- onto the platter. I cannot tell you how many times i have burned myself doing this. The reason- I will take the frittata out of the oven set it on the stove- ready the platter- and because the saute pan is used so infrequently in the oven- just automatically reach for it- ouch!  I’ve learned to just leave the hot pads on the handle as a reminder!