Ingredients
Units
Scale
Ingredients (Serves 4)
- 6 large eggs
- 1/4 cup whole milk or cream
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup shredded Fontina or Taleggio cheese
- 4 slices Prosciutto di San Daniele, torn into pieces
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 green onions, thinly sliced (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
Instructions
1. Preheat Oven (Optional)
- Preheat the oven to 375°F (190°C) if you plan to finish the frittata in the oven.
2. Whisk the Eggs
- In a medium bowl, whisk together the eggs, milk or cream, Parmigiano-Reggiano, salt, and pepper until well combined.
3. Cook the Base Ingredients
- Heat the olive oil and butter in a medium, oven-safe skillet over medium heat.
- If using, sauté the green onions for 2 minutes until softened.
4. Add the Egg Mixture
- Pour the egg mixture into the skillet. Sprinkle the shredded Fontina or Taleggio cheese over the eggs and evenly distribute the torn pieces of Prosciutto di San Daniele.
5. Cook the Frittata
- Reduce the heat to medium-low and cook without stirring for 5-7 minutes, or until the edges are set but the center is still slightly runny.
6. Finish in the Oven (Optional)
- If using the oven, transfer the skillet to the preheated oven and bake for 5-8 minutes, or until the frittata is puffed and fully set.
- If finishing on the stovetop, cover the skillet and cook on low heat for another 3-5 minutes.
7. Serve
- Let the frittata cool slightly before slicing. Garnish with fresh parsley or chives, if desired. Serve warm or at room temperature.
