Frittata with Potato and Prosciutto
You can never have too many main course recipes, so give Frittata with Potato and Prosciutto a try. This recipe serves 6. One portion of this dish contains about 13g of protein, 31g of fat, and a total of 441 calories. Head to the store and pick up baguette, parmesan, prosciutto, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.
Instructions
Watch how to make this recipe.
Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat.
Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste.
Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes.
Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board.
Cut the frittata into 12 wedges.
Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.