Mushroom, Tomato, & Prosciutto Frittata with Fontina
An Italian omelet. Unlike a French omelet where the egg is folded over the ingredients, the ingredients are actually mixed into the eggs.
Yield
8 servingsPrep
10 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
|
|
| 2 | teaspoons |
oregano
chopped |
|
| 2 | teaspoons |
basil
chopped |
*
|
| 2 | medium |
italian plum (roma) tomatoes
diced, seeds removed |
|
| ½ | pound |
prociutto
diced |
* |
| 1 | small |
yellow onion
diced |
|
| 4 | tablespoons |
olive oil
|
|
| 1 | large |
mushrooms, portabello
stem removed, sliced 1/4" thick |
*
|
|
black pepper
to taste |
*
|
||
|
salt
to taste |
*
|
||
| 1 | cup |
milk
|
|
| ½ | cup |
sour cream
|
|
| 1 | cup |
fontina cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
|
|
| 1E+1 | ml |
oregano
chopped |
|
| 1E+1 | ml |
basil
chopped |
*
|
| 2 | x |
italian plum (roma) tomatoes
diced, seeds removed |
|
| 226.8 | g |
prociutto
diced |
* |
| 1 | small |
yellow onion
diced |
|
| 6E+1 | ml |
olive oil
|
|
| 1 | x |
mushrooms, portabello
stem removed, sliced 1/4" thick |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 237 | ml |
milk
|
|
| 118 | ml |
sour cream
|
|
| 237 | ml |
fontina cheese
shredded |
|
Directions
Preheat oven to 350℉ (180℃).
Vigorously whisk the eggs, sour cream, milk, salt, and pepper and set aside.
Sauté the mushroom in two tablespoons of olive oil until browned and set aside.
In a 10", non-stick, oven proof skillet, sweat the onions in two tablespoons of olive oil until softened but not brown.
Add the ham and sauté two minutes.
Arrange mushrooms on top on ham/onion mixture and then sprinkle with chopped tomatoes.
Stir herbs into the egg mixture and pour it over everything in the pan. Cook on top of stove slowly, lifting the edges to let uncooked egg run under.
Do not brown the bottom. When almost set, sprinkle on the cheese and place in oven until cheese melts and browns slightly.
Remove from oven.
Loosen around the edges and slide onto a serving platter.
