- ACTIVE: 25 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 6
Frittatas are one of the easiest egg dishes, frittatas are as good—if not better—warm or at room temperature as they are when piping hot.
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- 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 of prosciutto, cut into 1/4-inch strips
- 4 ounces fresh mozzarella, cut into 1-inch cubes
- Preheat the oven to 350°. 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-inch 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 the frittata for about 20 minutes, until just firm when lightly pressed.
- Set the skillet over high heat and shake the frittata until it releases, about 10 seconds. Place a large, flat plate over the skillet and carefully invert the frittata onto it. Let cool for 5 minutes, then cut into wedges and serve.