This frittata is ideal for a bigger breakfast or brunch, it is one of our favourite! Healthy, fresh, add some fruit and you won’t miss any bread if you want a meal loaded with protein! I have cooked it several times. Using fresh mozzarella or buffalo mozzarella does makea a big difference, if you’re a cheese person like me.
Check the Frittata original recipe here. It actually calls for a walnut pesto, which I normally don’t add. I find that tomatoes, onions, cheese and prosciutto are salty and flavourful enough. Don’t forget to cook on a metal or cast iron skillet for the oven part of the cooking.
4 large servings
Ingredients:
4 tsp vegetable oil
1 onion, sliced
12 eggs
1/4 cup milk
1/4 tsp each salt and pepper
100 g fresh mozzarella cheese, sliced
45 g thinly sliced prosciutto
2 or 3 cocktail tomatoes sliced
Directions:
In 10-inch ovenproof nonstick or cast-iron skillet, heat oil over medium heat; cook onion, stirring occasionally, until tender and light golden, about 12 minutes.
Meanwhile, beat together eggs, milk, salt and pepper. Pour over onion mixture in pan; reduce heat to mediumlow and cook until bottom and sides are set but top is still slightly runny, about 15 minutes.
Top with mozzarella and tomatoes, sprinkle some oregano. Broil until top is golden and set, 3 to 5 minutes. Arrange prosciutto over top; cut into wedges.
