Mushroom and prosciutto frittata
Preparation time: 10 minutes
Cooking time: 10 minutes
Yield: 4 servings
Adapted from "The New Basics Cookbook," by Julee Rosso and Sheila Lukins.
Serve this frittata warm, room temperature or chilled.
List of Ingredients
1 1/2 tablespoons unsalted butter
2 shallots, thinly sliced
2 thin slices prosciutto, thinly sliced
Freshly ground pepper
2 ounces fresh oyster mushrooms or other wild mushrooms, thinly sliced
6 eggs
1/4 cup chopped fresh Italian parsley
Recipe
1. Heat broiler to high. Melt butter in 10-inch oven-proof skillet. Stir in
shallots, prosciutto and pepper to taste. Cook, stirring occasionally, over
medium-high heat, until shallots are softened and prosciutto is almost
crisp, about 2 minutes. Add mushrooms; cook 1 minute.
2. Beat together eggs and parsley; season with pepper. Pour egg mixture into
skillet; reduce heat to medium-low. Stir quickly, incorporating mushroom
mixture, until eggs start to set. Lift frittata edges, using spatula; tilt
skillet, so uncooked egg runs underneath. Repeat process until bottom is
set, about 4 minutes. Top should still be wet. Place skillet under broiler;
cook just until frittata is sizzling, puffed and set, about 1 minute.
Nutrition information per serving:
175 calories, 66% calories from fat, 13 g fat, 6 g saturated fat, 335 mg
cholesterol, 335 mg sodium, 3.4 g carbohydrate, 12 g protein, 0.4 g fiber
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