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)

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.

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Five-Herb Frittata with Prosciutto and Parmesan

Gallery

Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews (1)

All Reviews for Five-Herb Frittata with Prosciutto and Parmesan

Your Profile