Prosciutto Sweet Potato And Chicken Baked Frittatas Recipes

FRITTATA WITH POTATO AND PROSCIUTTO

Frittata with Potato and Prosciutto image

Provided by Giada De Laurentiis

Time 47m

Yield 6 servings

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil
1 (7-ounce) potato, peeled, cut into 1/4-inch cubes
1/2 onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
6 large eggs
1/4 cup heavy cream
1/4 cup grated Parmesan
2 ounces sliced prosciutto, coarsely chopped
2 tablespoons chopped fresh basil leaves
1 baguette, cut into 8 pieces
1/4 cup unsalted butter

Steps:

Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.

POTATO AND PROSCIUTTO FRITTATA

Potato and Prosciutto Frittata image

This versatile and elegant frittata is great for brunch, lunch and light dinners, and can be eaten warm or at room temperature.

Provided by By Bree Hester

Categories Lunch

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
2 cloves garlic
1 small onion, finely chopped
1 lb fingerling potatoes, cut into coins
1 tablespoon chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
Salt and pepper
6 slices prosciutto, chopped
12 eggs
1/2 cup milk
1/2 cup grated Parmesan cheese

Steps:

Heat oven to 450°F. In 12-inch ovenproof skillet, heat oil over medium heat. Crush garlic cloves, leaving them mostly whole; add in skillet. Cook 2 minutes or until garlic begins to brown. Remove from skillet; discard garlic.
In same skillet, place onion, potatoes, rosemary and thyme. Season with salt and pepper. Cook about 12 minutes or until onion is softened and potatoes are almost thoroughly cooked. Stir in prosciutto.
In medium bowl, beat eggs and milk with whisk until well blended. Season with additional salt and pepper. Add egg mixture to skillet; slowly move egg mixture around skillet. Transfer skillet to oven.
Bake 10 to 12 minutes or until puffy and beginning to brown. Remove from oven; sprinkle cheese over top. Return to oven until cheese is melted. Cut frittata into wedges and serve.

Nutrition Facts : ServingSize 1 Serving

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