Five-Herb Frittata with Prosciutto and Parmesan

Name: Five-Herb Frittata with Prosciutto and Parmesan
Total time: 15 min
Yield: 2
Ingredients: 4 eggs (large); 2 teaspoons water; ½ teaspoon kosher salt; 1 tablespoon mint (finely chopped); 1 tablespoon parsley (finely chopped); 1 tablespoon chives (finely chopped); 1 teaspoon oregano (finely chopped); 1 teaspoon thyme (finely chopped); 1 ½ tablespoons unsalted butter; ½ ounce prosciutto (2 slices torn); Coarsely ground black pepper; Parmigiano-Reggiano cheese shavings (for serving)

5,749 Ratings
2 Reviews

Star chef Nancy Silverton has strong opinions about frittatas. She likes them to be creamy like scrambled eggs, with various toppings like prosciutto, cheese and a generous amount of herbs. At her dinner parties, she often serves this 15-minute frittata as a side dish, so guests can cut wedges at the table. Slideshow: More Frittata Recipes

By Nancy Silverton

January 2015

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Credit: © John Kernick

Recipe Summary

total:

15 mins

Yield:

Directions

Step 1
In a medium bowl, beat the eggs with the water and salt. Beat in the mint, parsley, chives, oregano and thyme.

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Step 2
In a 10-inch nonstick skillet, melt the butter. Add the eggs and cook over moderately low heat, without stirring, until just beginning to set at the edge, about 3 minutes. Using a spatula, lift the edge and tilt the pan so the egg mixture can seep underneath. Continue to cook, lifting the frittata and tilting the pan occasionally, until the frittata is just set and creamy on top, 3 to 5 minutes longer. Scatter the prosciutto over the frittata and slide it onto a plate. Garnish with coarsely ground pepper and shaved Parmigiano and serve right away.

Suggested Pairing

Egg-based dishes like frittatas are superb with Umbria's bright, medium-bodied white wines.

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Susan S.

03/24/2021

Okay. I hate when people write reviews after having completely adulterating the original recipe. So full disclosure, I used extra large eggs instead of large because that's what I had, and I used dried oregano (half of the amount called-for) because fresh was too expensive. Otherwise, I made this recipe just it was written. I was encouraged by the review that said the flavors all worked well together.

I had to agreed that the flavors did work well together, but there was too much of a good thing. It was overly herby for my taste. I would definitely try this recipe again, but cut back on the herbs and the salt. The prosciutto and cheese makes the frittata salty enough.

AlfredJordan

05/02/2017

This is one of my favorite dishes ever, the way every ingredient jut coexists together with the next one is wonderful.

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Five-Herb Frittata with Prosciutto and Parmesan

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Suggested Pairing

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Five-Herb Frittata with Prosciutto and Parmesan

Gallery

Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews (2)

All Reviews for Five-Herb Frittata with Prosciutto and Parmesan