This recipe is super simple, yet incredibly elegant. It's the kind of dish that impresses without requiring hours of complicated techniques. Think of it as a culinary hug—warm, comforting, and utterly delicious. I actually came up with this recipe on a whim after having some amazing Prosciutto. It's perfect for a weekend brunch, a light lunch, or even a fancy appetizer. I've even been known to eat this for dinner—don't judge!
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The combination of salty Prosciutto, nutty Parmesan, and the richness of the eggs is just divine. And the best part? It's incredibly versatile! Feel free to experiment with adding other ingredients like sautéed vegetables or herbs to personalize it. Really, the possibilities are endless. I’ve experimented and honestly love adding some caramelized onions—it adds such a depth of flavor to the mix!
Required Equipments
- 9-inch cast iron skillet
- Whisk
- Mixing bowl
- Spatula
- Oven
Prosciutto and Parmesan Frittata: Frequently Asked Questions
Prosciutto and Parmesan Frittata
This Prosciutto and Parmesan Frittata is a simple yet elegant dish, perfect for brunch, lunch, or a light dinner. The salty Prosciutto, nutty Parmesan, and rich eggs create a flavor explosion!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial for a perfectly set frittata.
- Grab your 9-inch cast iron skillet. Trust me, cast iron is best for this—it distributes heat beautifully. Lightly grease it with olive oil or butter, then set it aside. Don't skip this step!
- In a mixing bowl, whisk together 6 large eggs. Make sure to whisk vigorously to get those yolks and whites all nice and combined. Aim for a smooth, light-yellow mixture. It's a bit meditative, honestly.
- Grate about 1 cup of Parmesan cheese. I use fresh Parmesan, but pre-grated is fine if that's what's easier. Just make sure its real Parmesan cheese and not that powdery stuff!
- Thinly slice 4-6 ounces of Prosciutto. You want nice, even slices. High-quality Prosciutto makes a big difference here—you can taste the difference. Arrange it over the bottom of your prepared skillet, kind of overlapping slightly.
- Carefully pour the whisked eggs over the Prosciutto. Try to get the egg mixture into all the nooks and crannies so that every slice of Prosciutto is coated. It's ok if some Prosciutto peeks through—that's part of the charm.
- Sprinkle the grated Parmesan cheese evenly over the egg mixture. A generous amount is key! Parmesan adds so much umami flavor to the frittata.
- Place the skillet in the preheated oven. Bake for 20-25 minutes, or until the frittata is golden brown and set. The center should be just slightly jiggly—don't overbake!
- Once cooked, let the frittata rest in the skillet for a few minutes before slicing. This helps it set up nicely. Trust me on this.
- Carefully slice and serve. Enjoy your amazing, and let's face it, incredibly delicious Prosciutto and Parmesan Frittata!
📝 Notes
- For a richer flavor, use high-quality Prosciutto.
- Don't overbake the frittata, or it will become dry.
- Let it cool slightly before slicing to prevent it from crumbling.
🍎 Nutrition
Calories: 300kcal
Protein: 25g
Fat: 20g
Carbohydrates: 5g
Fiber: 1g
Calcium: 200mg
