Prosciutto, Ricotta, and Cherry Tomato Frittata Recipe
Prosciutto, Ricotta, and Cherry Tomato Frittata
Submitted By: Taz
Ingredients:
6 Large Eggs - beaten
¼ Cup Heavy Cream
4oz Whole Milk Ricotta
2 Tbs Pecorino Romano (use Pecorino Toscano if you can find it) - grated
3 Tbs Olive Oil
1 Yukon Gold Potato - peeled and diced
1 bunch Green Onions - thin sliced
½ lb Cherry Tomatoes - halved
5 slices Prosciutto - small chopped
Kosher Salt to taste
Fresh Ground Black Pepper to taste
-OPTIONAL GARNISH-
Chives - finely chopped
Fresh Parsley - finely chopped
A 'Dollop' of Crème Fraiche
Preparation:
- Preheat oven to 350ºF
- In a medium bowl, whisk together the eggs, cream, ricotta, and pecorino along with ⅛ tsp each of salt and pepper until the ricotta is well distributed throughout - Set aside until needed
- Place a 10 inch cast iron skillet over medium-high heat and heat olive oil until shimmering - Add potato and sauté until just tender and lightly browned (apx 7 minutes) - Add green onion, season with salt and pepper to taste, and continue to sauté for 2-3 minutes more until the green onion is tender
- Turn off the heat and transfer the potato and green onion to a plate lined with absorbent paper to drain excess oil - NOTE: This step is to get rid of excess oil so, lightly wipe out the skillet, you want a thin coating of oil in the bottom of the skillet but not a 'pool'
- Return the potato and green onion to the skillet - Add the tomatoes and prosciutto - Thoroughly combine - Pour the egg mixture over the top and stir to evenly distribute
- Place in the oven on the middle rack and allow to bake for 10-15 minutes until the eggs are puffed and the center is just slightly 'jiggly' when you give it shake - Remove from oven and allow to rest for a minimum 5 minutes
- Slide the frittata out onto a serving plate (or just leave in the skillet for a rustic presentation) and garnish as desired - Serve warm or at room temperature
