Monday, May 16, 2005

Prosciutto-and-Fresh-Mozzarella Frittata

Prosciutto-and-Fresh-Mozzarella Frittata (Adapted from Food and Wine)

8 large eggs
4 large egg whites
1/4 cup milk
2 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 medium shallots, thinly sliced
1 cup diced tomato
4 thin slices of prosciutto, cut crosswise into 1/4" wide strips
4 ounces fresh mozzarella, cut into 1" cubes

Preheat the oven to 350 degrees.

In a large bowl, whisk together eggs and egg whites. Whisk in milk, cheese, basil and parsley. Season with salt and pepper.

In an 8" oven-safe skillet, add oil and heat over medium. Add shallots and cook until softened, about 5 to 6 minutes. Stir in tomato and prosciutto - cook until warmed through, about 2 minutes. Pour in egg mixture and cook just until the bottom begins to set, about 3 minutes. Push the mozzarella cubes all over the egg mixture. Slide the skillet into the oven and bake until the frittata is firm to the touch when pressed in the center, about 20 to 30 minutes.

Remove skillet from the oven - place a flat plate on top of the skillet and carefully invert the frittata onto it. Invert frittata again onto a cutting board and let rest at least 5 minutes before cutting to serve.

Makes about 6 servings.

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