Recipes

Prosciutto Frittata

Prosciutto Frittata
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Serves: 4

Ingredients:

  • 1 cup olive oil
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons finely chopped onion
  • 1 cup finely chopped portobello mushrooms
  • 2 tablespoons finely chopped green bell pepper
  • 2 tablespoons finely chopped red bell pepper
  • 8 large eggs, lightly beaten
  • 4 cups cooked angel hair pasta, chilled for at least 30 minutes
  • 1/2 cup grated Dietz & Watson® Parmigiano-Reggiano cheese
  • 1 teaspoon stemmed and finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh basil
  • 1/4 teaspoon dried oregano
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons Dietz & Watson® Stone Ground Mustard
  • 4 slices Dietz & Watson® Prosciutto
  • Chives, cut into 3-inch-long pieces, for garnish

Instructions:

Heat 2 tablespoons of the oil in a large sauté pan over medium heat, toss in the garlic, onion, mushrooms, and bell peppers, and sauté until softened, about 5 minutes. Remove from the heat, and set aside in the refrigerator to chill.

Stir together the eggs, pasta, cheese, thyme, basic, oregano, and chilled sautéed vegetables in a large bowl, and season with salt and pepper. Heat the butter and remaining oil in a small sauté or omelet pan over medium-high heat, and add about one-quarter of the egg mixture, shaping it into a cake about 1 inch thick and 3 inches in diameter. Brown on each side for about 5 minutes, then remove the frittata to a covered plate to keep warm. Repeat three more times with the remaining mixture.

In a small mixing bowl, stir together the mayonnaise and mustard.

To serve, set each frittata in the center of a plate, place a dollop of the mayonnaise mixture on top.  Roll the prosciutto into rosettes and place on top.  Garnish with chives.

Shopping List:

  • 1 cup olive oil
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons finely chopped onion
  • 1 cup finely chopped portobello mushrooms
  • 2 tablespoons finely chopped green bell pepper
  • 2 tablespoons finely chopped red bell pepper
  • 8 large eggs, lightly beaten
  • 4 cups cooked angel hair pasta, chilled for at least 30 minutes
  • 1/2 cup grated Dietz & Watson® Parmigiano-Reggiano cheese
  • 1 teaspoon stemmed and finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh basil
  • 1/4 teaspoon dried oregano
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons Dietz & Watson® Stone Ground Mustard
  • 4 slices Dietz & Watson® Prosciutto
  • Chives, cut into 3-inch-long pieces, for garnish