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    You are in: Home / Recipes / Potato and Prosciutto Frittata - Italian Omelet Recipe
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    Potato and Prosciutto Frittata - Italian Omelet

    Potato and Prosciutto Frittata - Italian Omelet. Photo by Julie B's Hive

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Sue Lau's Note:

    Perfect for breakfast or brunch, goes great with toasted Italian bread or savory scones.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      In a large skillet, melt butter and oil, and cook onion until tender, about 3-5 minutes.
    3. 3
      Add potatoes, garlic, salt, and pepper, and cook for 10 minutes more, stirring frequently.
    4. 4
      Add chopped mushrooms, diced prosciutto (or ham), dried basil, and Italian seasoning, and cook for 5-7 minutes more or until potatoes are tender.
    5. 5
      Allow mixture to cool for 5 minutes.
    6. 6
      In a small dish, mix together dry milk with light cream until smooth.
    7. 7
      Add lightly beaten eggs and cream mixture to potatoes, stirring to mix well, and seasoning to taste with salt and pepper.
    8. 8
      Lightly oil or grease an ovenproof skillet or casserole dish.
    9. 9
      Pour egg mixture into pan, and bake uncovered in a preheated 350F oven for 25 minutes at 350°F.
    10. 10
      Remove pan from oven, and sprinkle frittata evenly with grated cheeses.
    11. 11
      Return to oven and bake for 15 minutes more, or until cheeses are melted and eggs are almost set.
    12. 12
      Preheat oven broiler to high, and cook frittata for 1-2 minutes more, or until cheese is lightly browned.
    13. 13
      Allow to cool slightly before slicing and serving.

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    Ratings & Reviews:

    • on September 28, 2009


      Pretty darn good. I was concerned that it would be over-kill on potato but found it worked great. Only change I made was yogurt for the cream. I didn't find I needed to cook as long as the recipe stated, mine was done in about 10 mins less (could be due to our mountain air). Tasty recipe, thanks for sharing.

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    • on January 31, 2009


      This is excellent! The only thing I do differently is I cook mine on the stove in a large skillet. I tip the pan from side to side and lift the sides with a fork to ease the wet ingredients underneath to cook better without drying. Then I place a large dish over the top of the skillet and turn the pan and dish over and then slide the frittata back into the skillet! I make mine on top of the stove in the warmer months. A trick I learned from my ex's grandmother from Italy. Top with the cheese and cover til it melts! This is delicious and soooo filling! Great for a brunch!

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    • on June 28, 2008


      This was a realy hit;but I did cut everything down for 2. Great combinations of flavours. It truly is a meal inn a pan.Thanks for posting. I made this for WT4. Rita

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    Read All Reviews (9)


    Nutritional Facts for Potato and Prosciutto Frittata - Italian Omelet

    Serving Size: 1 (251 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 374.0
    Calories from Fat 201
    Total Fat 22.3 g
    Saturated Fat 10.7 g
    Cholesterol 326.6 mg
    Sodium 645.5 mg
    Total Carbohydrate 24.3 g
    Dietary Fiber 2.9 g
    Sugars 3.5 g
    Protein 19.3 g

    The following items or measurements are not included:


    italian seasoning

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