Ingredients for Potato And Prosciutto Frittata Italian Omelet
- Unsalted Butter
- Olive Oil
- 1 medium onion, chopped
- Garlic Clove
- Small Red Potatoes
- Kosher Salt
- Black Pepper
- Portabella Mushroom
- 4 ounces prosciutto, diced
- 1 teaspoon dried basil
- ½ teaspoon Italian seasoning
- Nonfat Dry Milk Powder
- ¼ cup heavy cream
- 8 large eggs
- Salt And Black Pepper
- Parmesan Cheese
- Fontina
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How to Make Potato And Prosciutto Frittata Italian Omelet
- Preheat oven to 350°F (175°C).
- In a large oven-safe skillet (10-12 inches), melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add 1 medium onion, chopped, and cook until softened, about 3-5 minutes.
- Add 2 pounds of potatoes, peeled and diced into ½-inch cubes, 2 cloves of minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 10-12 minutes, stirring frequently, until potatoes are slightly tender.
- Stir in 8 ounces of chopped cremini mushrooms, 4 ounces of diced prosciutto, 1 teaspoon dried basil, and ½ teaspoon Italian seasoning. Cook for another 5-7 minutes, or until potatoes are tender and liquid has evaporated.
- Remove skillet from heat and let the mixture cool for 5 minutes.
- In a medium bowl, whisk together ½ cup milk, ¼ cup heavy cream, and 8 large eggs until light and frothy.
- Pour the egg mixture over the potato mixture in the skillet, stirring gently to combine. Season with salt and pepper to taste.
- Bake uncovered in the preheated oven for 25 minutes.
- Remove from oven and sprinkle evenly with 1 cup of grated Gruyère cheese and ½ cup of grated Parmesan cheese.
- Return to the oven and bake for another 15 minutes, or until the cheese is melted and bubbly, and the eggs are set but still slightly moist.
- Broil on high for 1-2 minutes, or until the cheese is lightly browned and golden. Watch carefully to prevent burning.
- Let cool for a few minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
14g
Fat
53g
Carbs
8g
