Potato and Prosciutto Frittata – Italian Omelet

May 09, 2023May 9, 20230 1
Potato and Prosciutto Frittata - Italian Omelet
in Breakfast/Brunch

Prep

25 min

Cook

45 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion , minced
1 -2 garlic clove , minced
1 1/2 lbs small red potatoes , scrubbed and finely diced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup chopped portabella mushroom
4 ounces diced prosciutto or 4 ounces diced ham
1/4 teaspoon dried basil
1/4 teaspoon italian seasoning
1 1/2 tablespoons dry nonfat dry milk powder
3 tablespoons light cream
8 large eggs , lightly beaten
salt and black pepper ( to taste )
1/4 cup grated parmesan cheese or 1/4 cup asiago cheese
1 cup grated fontina or 1 cup mozzarella cheese

Nutrision Information

Servings Per Recipe
8
Calories
287
Sugar
3g
Fat
19g
The potato and prosciutto frittata is a classic Italian dish that is perfect for a hearty breakfast or brunch. This savory omelet is made with diced potatoes, mushrooms, onion, and garlic, along with diced prosciutto for added flavor and protein. The dish is finished off with grated cheeses for extra creaminess and flavor. This frittata can also be served for lunch or dinner, and is a great option for meal prep and leftovers.

Instructions

1.Preheat oven to 375 degrees F.
2.In a 10-inch ovenproof nonstick skillet, heat butter and oil over medium heat.
3.Add onion and garlic; cook until softened (about 5 minutes).
4.Add the diced potatoes, salt, and pepper and cook, stirring occasionally, until the potatoes are browned and tender (about 15 minutes).
5.Add the mushrooms and prosciutto and cook until the mushrooms are tender and lightly browned (about 5 minutes).
6.Sprinkle the basil and Italian seasoning over the vegetable mixture.
7.In a small bowl, whisk together the nonfat dry milk powder, cream, and eggs.
8.Pour the egg mixture into the skillet over the vegetable mixture, and sprinkle the cheeses over the top.
9.Bake in the oven until the frittata is set and lightly browned (about 25 minutes).
10.Let it cool for a few minutes before cutting into wedges and serving.

PROS

This frittata is a delicious and satisfying breakfast meal that is packed with protein and nutrients.

It can be customized with your favorite vegetables and meats.

The leftovers can be stored and reheated for quick breakfasts or lunches.

CONS

The frittata can be high in calories, especially if adding more cheese or meats.

The cooking process can be time consuming, making it difficult for busy mornings.

HEALTH & BENEFITS

The potato and prosciutto frittata is a nutritious breakfast option that is loaded with protein, vitamins, and minerals.
Eggs are a great source of protein, while the potatoes provide carbohydrates, fiber, and essential minerals like potassium and vitamin C.
Prosciutto is a lean meat that is low in saturated fat and high in protein and vitamin B12.

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