Tuesday, December 14, 2010

Prosciutto and Cheese Fritatta

We were looking around the kitchen for something to make for dinner last night and the pickins were pretty slim. There were many cans of soup, but we are souped out these days.  Our pantry was pretty bare by our standards. We had not been to the store to get our usual staples for some time.  All we really had were eggs, milk, pepper jack cheese and a package of prosciutto. I guess it was time to get creative.

Neither of us was in the mood for just scrambled eggs. The fritatta idea just popped into my head out of nowhere. I had never made one but I knew it was basically scrambled eggs, easy on the scramble. So blindly I went and the results were very good even for a first time out.  This was an easy, quick dish that was satisfying and tasty.


6 large eggs
1/4 cup milk
4 pieces/slices of prosciutto
1/4 cup grated cheese (I only had pepper jack but any cheddar/jack type is good)
1/2 tsp salt
Couple of grinds of fresh cracked pepper
2 tsp Olive Oil


Whisk the eggs and milk together in a bowl for about 1 minute. You want them to be light and fluffy.
set aside

in a 10 inch non-stick skillet cook the prosciutto over medium heat until it starts to brown on both sides.
Remove from the skillet and chop into small pieces.

Add the olive oil to the skillet and pour in the eggs.  Let the eggs sit long enough for the bottom to start to cook then stir gently, scraping the bottom as you go. I used a wooden spatula. 

Sprinkle in the cheese, prosciutto, salt and pepper. Stir a couple more times to incorporate then pop it in the oven under the broiler.  The eggs will start to bubble up and get fluffy. 

Cook until the top starts to brown.  Remove from the oven, slide the fritatta out of the pan and onto a cutting surface and cut into 4-6 wedges. Serve hot.  A little hot sauce on the side works well. Maybe some sour cream or even ketchup would be good too. 

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