Prosciutto, Spinach & Tomato Frittata | Brunch Recipe
Who doesn’t love a great brunch dish? Brunch is America’s favorite weekend meal and I couldn’t agree more. It’s the perfect blend of breakfast and lunch often times mixing sweet and savory flavors. Add a few mimosas and you’ve got yourself a pretty great afternoon! While we all love to go out for brunch on the weekends, sometimes it’s nice to have friends or family over instead. It’s much more casual and cuts travel time out of the equation. If you happen to be hosting brunch soon, this Prosciutto, Spinach & Tomato Frittata is sure to wow guests. Serve it right out of the skillet alongside a green salad with some bread and fruit, maybe even a few pastries, and you’re set!
Frittatas are in the same realm as the quiche but more eggy and less of a custard. The eggs are whipped really well to create a lighter egg whereas a quiche is much more dense. A frittata can be as simple as eggs and cheese or it can be filled with lots of fun stuff like veggies, meat, and cheese. Some frittatas are cooked over the stove, some start on the stove and finish in the oven, and others cook only in the oven. This recipe, uses the oven-only method. For one, it gives you at least twenty minutes to finish preparing the rest of the meal plus another ten to welcome guests. It also is, to me, the easiest method. Cooking a frittata in the oven envelops the skillet in heat so that the eggs cook even. The risk of human error is reduced because you don’t touch it at all during the cooking process. If it’s the first time you’re attempting a frittata, I think that baking it is the easiest method to start.
Frittata Ready to Bake!
Fresh Out of the Oven
Everyone loves ham and eggs. It’s another American favorite but for this recipe, I wanted to give it a little Italian twist. Prosciutto is an Italian dry-cured ham similar to bacon. It’s salty and has a strong flavor so a little goes a long way. Pair it with some basil, a little mozzarella and beautiful cherry tomatoes...you’ve got yourself one heck of a brunch dish. The prosciutto almost melts into the frittata becoming a part of the eggs. Add that to the sweetness of the tomatoes, the fresh, herby quality of the basil and the creaminess from the cheese and you’ve hit plenty of flavor profiles. This can serve as the main dish accompanied by some bread and a light salad or serve it in smaller portions as a side to a large brunch feast. The choice is yours!
Prosciutto, Spinach & Tomato Frittata
Ingredients:
15 Eggs
⅓ cup Milk
2 cups Spinach
1 cup Mozzarella, shredded
1 cup Basil
1 cup Cherry Tomatoes
8 slices Prosciutto
Salt & Pepper
Directions:
1 - Preheat the oven to 300 degrees. Butter a non-stick, oven-proof skillet.
2 - Season and whisk the eggs. Generously salt and pepper the eggs and whisk. Add in the milk and continue to whisk until smooth. Mix in the spinach, mozzarella and basil. Pour into the skillet.
3 - Scatter the tomato halves throughout the egg mixture. Take the prosciutto slices and lay them throughout the frittata where there’s empty space. Carefully place the skillet in the oven to bake.
4 - Bake the frittata for twenty minutes. If the egg is still wet or a little more jiggly than you think it should be, place it back in the oven and check every five minutes or so until it’s done. The center will be firm to the touch. The total time will depend on your oven. Let the frittata sit 10-15 minutes before cutting into it.
