Potato and Prosciutto Frittata - Italian Omelet

READY IN: 1hr 15mins




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