Prosciutto, mozzarella, basil, and tomatoes go well together in almost anything, whether it be a pizza, a salad, or a panini. Frittatas happen to be my favorite vehicle for playing the game of "let me throw a bunch of ingredients together and see what happens," so when I spotted this recipe from Food and Wine for a frittata containing the Italian quartet of ingredients, I couldn't resist. As expected, they worked flawlessly together even when mixed together with lots of eggs, producing a very filling and satisfying brunch dish.
As a note, I make all of my frittatas using Calphalon's frittata pan, a two skillet set that allows you to flip the frittata without creating a mess. Given my tendency to be a klutz in the kitchen, the frittata pan has saved me many hours of wiping eggs from my stove and walls. I highly recommend it.
Adapted from Food and Wine
- 10 large eggs
- 1/4 cup milk
- 2 tbsp Pecorino Romano cheese
- 2 tbsp chopped basil
- 3/4 tsp salt
- 1/2 tsp pepper
- 3 tbsp olive oil
- 2 medium shallots, thinly sliced
- 1 plum tomato, cored, seeded, and diced
- 4 slices prosciutto, cut into strips
- 4 ounces fresh mozzarella, cubed
- In a large bowl, beat together the eggs, milk, Pecorino Romano cheese, basil, salt, and pepper.
- Heat 2 tbsp of the olive oil in the deep half of a frittata pan over medium heat. Add the shallots and cook until they soften, 2 to 3 minutes. Add the prosciutto and tomato and cook for a minute. Use a spatula to spread the tomatoes and prosciutto across the bottom of the pan so that they are well distributed.
- Add the egg mixture to the pan. Use a spatula to push the cooked pieces of egg to the middle of the pan and allow the uncooked eggs to flow to the outer edges. Cook for 3 minutes.
- Poke the mozzarella cheese into the eggs so that the cubes are evenly distributed. Continue to cook the frittata until it is nearly set, another 5 to 7 minutes. During the last 2 minutes of cooking, heat the remaining tablespoon of olive oil in the shallow half of the frittata pan set over medium heat.
- Place the shallow pan on top of the deep pan and flip the frittata. Keeping the shallow pan covered with the deeper pan, cook the frittata for 4 minutes.
- Uncover the shallow pan and continue to cook the frittata until it is completely set, approximately 5 minutes.
- Use a spatula to slide the frittata onto a plate and cut it into wedges for serving.