Potato and Prosciutto Frittata - Italian Omelet

READY IN: 1hr 15mins
Recipe by PalatablePastime

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

Top Review by Mustang Sally 54269

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.

Ingredients Nutrition


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

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