Frittata con Prosciutto Cotto e Formaggio
Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy
Cooking the ham in pancetta fat and olive oil sure does provide a rustic
flavor, and it's a taste I love even if I don't eat it often. This frittata has a lot of colorful ingredients that make for an appetizing and quick lunch.
[photo: Clifford A. Wright]
Yield: Makes 1 serving
Preparation Time: 8 minutes
1 tablespoon finely chopped pancetta or pork fat back
2 ounces cooked ham, finely chopped
1 ripe plum tomato, finely chopped
2 tablespoons extra-virgin olive oil
3 large eggs, beaten until frothy
Salt and freshly ground black pepper to taste
2 to 3 ounces taleggio, fontina, or brie cheese
1 tablespoon finely chopped fresh parsley
1. Preheat the broiler.
2. In medium-size nonstick skillet, heat the olive oil over medium-high heat, then cook the pancetta, ham, and tomato until sizzling, stirring occasionally, about 4 minutes. Pour in the eggs, season with salt and pepper. Arrange the cheese on top, sprinkle with parsley, and once the bottom is set, about 30 seconds to 1 minute, remove and place under the broiler until the top becomes very light brown, about 1 to 2 minutes. You can do this with the oven door open. Serve immediately.
Variation:
Note:
Posted: 12/13/2006