Prosciutto and Onion Frittata
Course: DessertCuisine: Italian2
servings5
minutes10
minutesThis simple Italian frittata features tender prosciutto and sweet spring onions gently cooked into a loosely set egg base, finished off-heat for a delicate texture. Served warm on bread and seasoned with fresh black pepper, it makes for a hearty, flavorful, and quick meal.
Ingredients
3 tablespoons extra-virgin olive oil
4 ounces prosciutto crudo, or prosciutto ends, thickly sliced, cut into matchsticks
1 medium spring onion, white and green parts thinly sliced, or 4 scallions, chopped
6 large eggs
Kosher salt
Country bread, for serving
Freshly ground black pepper
Directions
Prepare Fillings: In a large nonstick skillet, heat the olive oil over medium-low heat. Add the prosciutto and cook for about 2 minutes until the fat begins to render.
Sauté Aromatics: Add the spring onions or scallions to the skillet and cook for approximately 3 minutes until they are softened and wilted.
Prepare Eggs: While the fillings cook, beat the eggs in a medium bowl with $1/2$ teaspoon of salt.
Cook the Eggs: Pour the beaten eggs into the skillet. Use a wooden spoon to gently spread the egg mixture evenly over the ingredients in the pan. Cook until the frittata is loosely set, which takes about 2 minutes.
Finish Off-Heat: Remove the skillet from the heat. The residual heat will continue to cook and set the frittata fully.
Serve: Mound a portion of the frittata onto bread, add a grind of fresh pepper over the top, and serve immediately.
