Frittata with Prosciutto, Fontina and Arugula (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

Consider this the next morning meal. Sometimes we throw in what's left from the cheese and meat tray from the night before. What you put in it isn't so much the point - as long as you like the ingredients in and of themselves, you'll like it.

Pre-heat oven to 350 degrees. Beat the eggs, cream, salt and pepper in a bowl. Add prosciutto and Fontina to bowl. In a 9" frying pan, heat EVOO and butter, coating all sides. Pour in eggs and cook over medium heat until almost set. Place in oven, uncovered for about 15 minutes - until slightly browned. Turn over frittata onto large plate, sprinkling arugula and Reggiano over top (which was the bottom). Serve hot or cold.

Again, anything works here - salami, mortadella, ricotta, brie, gruyere, artichokes, fresh tomatoes...

Frittata with Prosciutto, Fontina and Arugula
6 large eggs 3 Tbsp. cream (or half and half) 2 Tbsp. Extra Virgin Olive Oil (EVOO) 6 slices prosciutto, julienned 6 oz Fontina (val d'Aosta), diced 2 Tbsp. butter 3 oz Parmigiano-Reggiano, grated 2 oz Arugula, julienned Salt & Pepper	Consider this the next morning meal. Sometimes we throw in what's left from the cheese and meat tray from the night before. What you put in it isn't so much the point - as long as you like the ingredients in and of themselves, you'll like it. Pre-heat oven to 350 degrees. Beat the eggs, cream, salt and pepper in a bowl. Add prosciutto and Fontina to bowl. In a 9" frying pan, heat EVOO and butter, coating all sides. Pour in eggs and cook over medium heat until almost set. Place in oven, uncovered for about 15 minutes - until slightly browned. Turn over frittata onto large plate, sprinkling arugula and Reggiano over top (which was the bottom). Serve hot or cold. Again, anything works here - salami, mortadella, ricotta, brie, gruyere, artichokes, fresh tomatoes...
Posted by Pat on December 13, 2006 6:14 PM