My F&W
quick save (...)

Prosciutto and Fresh Mozzarella Frittata

  • ACTIVE: 25 MIN
  1. 10 large eggs
  2. 1/4 cup milk
  3. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  4. 2 tablespoons chopped parsley
  5. 2 tablespoons chopped basil
  6. 3/4 teaspoon salt
  7. 1/2 teaspoon freshly ground pepper
  8. 3 tablespoons extra-virgin olive oil
  9. 2 medium shallots, thinly sliced
  10. 1 medium tomato, cut into 1/2-inch dice
  11. 4 thin slices prosciutto, cut into 1/4-inch strips
  12. 4 ounces fresh mozzarella, cut into 1-inch cubes
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.