Active Time
25 MIN
Total Time
50 MIN
Yield
Serves : 6

How to Make It

Step 1    

Preheat the oven to 350°. In a large bowl, beat the eggs. Beat in the milk, cheese, parsley, basil, salt and pepper.

Step 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.

Step 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.

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