Artichoke Prosciutto Frittata Recipes

ALWAYS A HIT ARTICHOKE FRITTATA

Steps:

• Cook butter, oil and onion until soft in skillet.
• Mix in oregano, garlic and artichokes. Sauté 5-10 minute.
• Grease (or use non stick spray) a 1 1/2-2 quart round baking pan (or 8x8 baking dish). Coat sides and bottom with 1/4 cup parmesan cheese.
• Spoon artichoke mixture over the bottom.
• Beat eggs, milk, salt, pepper and nutmeg. Mix in jack cheese and 1/4 cup parmesan cheese.
• Pour egg mixture over artichokes.
• Bake at 350 for 30 minutes.
• Sprinkle remaining 1/4 cup parmesan cheese on top. Bake 5-8 more minutes.
• *You can double the recipe and use 9x13 baking dish.

ARTICHOKE FRITTATA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
• Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
• Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.

POTATO AND PROSCIUTTO FRITTATA - ITALIAN OMELET

Steps:

• Preheat oven to 350°F.
• In a large skillet, melt butter and oil, and cook onion until tender, about 3-5 minutes.
• Add potatoes, garlic, salt, and pepper, and cook for 10 minutes more, stirring frequently.
• Add chopped mushrooms, diced prosciutto (or ham), dried basil, and Italian seasoning, and cook for 5-7 minutes more or until potatoes are tender.
• Allow mixture to cool for 5 minutes.
• In a small dish, mix together dry milk with light cream until smooth.
• Add lightly beaten eggs and cream mixture to potatoes, stirring to mix well, and seasoning to taste with salt and pepper.
• Lightly oil or grease an ovenproof skillet or casserole dish.
• Pour egg mixture into pan, and bake uncovered in a preheated 350F oven for 25 minutes at 350°F.
• Remove pan from oven, and sprinkle frittata evenly with grated cheeses.
• Return to oven and bake for 15 minutes more, or until cheeses are melted and eggs are almost set.
• Preheat oven broiler to high, and cook frittata for 1-2 minutes more, or until cheese is lightly browned.
• Allow to cool slightly before slicing and serving.

ARTICHOKE FRITTATA

Steps:

• Following directions on package, cook artichoke hearts until tender.
• Cut in half and set aside.
• Preheat broiler.
• In medium-sized iron skillet, saute the garlic and onion in 2 tablespoons of olive oil until golden brown.
• In a large mixing bowl, combine eggs, milk, oregano, pepper, mozzarella and half the Parmesan.
• Add cooked garlic and onion mixture and mix well.
• In same skillet, heat remaining olive oil and arrange the artichoke hearts evenly, cut side down.
• Add egg mixture.
• Reduce heat.
• Shake pan, cover and cook slowly for 10-15 minutes.
• Sprinkle top with remaining grated cheese.
• Place pan under broiler until puffed and golden brown.
• Shake pan to loosen frittata, and slip it onto a serving dish.
• Garnish with fresh basil leaves.

SHIITAKE, FONTINA, AND PROSCIUTTO FRITTATA

Steps:

• Preheat oven to 350 degrees.
• Melt 3 tablespoons butter in 12" nonstick ovenproof skillet over medium heat. Add shallots; saute 2 minutes. Add prosciutto; saute until almost crisp, about 3 minutes. Add mushrooms, saute until brown and tender, about 6 minutes. Cool mushroom mixture in skillet 10 minutes.
• Whisk eggs, 1 cup grated Fontina cheese, parsley, salt and pepper in large bowl. Stir in mushroom mixture. Melt 1 tablespoons butter in same skillet over medium heat. Pour egg mixture into skillet. Cook without stirring until bottom and sides are set (top will be undercooked), about 10 minutes.
• Place skillet in oven and bake frittata until top is set, about 20 minutes.
• Preheat broiler. Sprinkle frittata with remiaining 1 cup cheese. Broil until cheese melts, about 2 minutes. Using heatproof spatula, loosen frittata on all sides. Slide onto platter.
• Can be made 2 hours ahead. Let stand at room temperature.