{ Prosciutto Mozzarella Frittata : Secret Recipe Club }
The weekends are pretty much the only 2 days out of the week that we get to have a real breakfast. Monday-Friday equals pop-tarts, instant oatmeal, cereal, protein bars, oh and if I'm lucky Big Bear will make cinnamon toast in the morning. But yep, that's about it. I normally have to force myself to eat in the mornings anyways. Only because "you're not suppose to skip breakfast". I'm not hungry in the mornings. I'm sleepy, irritable and trying to figure the quickest route back to my pillow.
But on the weekends, I can normally keep my mornings open, which means I can take my time and make real food.
When I was looking over Kate's Kitchen, the blog I was assigned to for this months Secret Recipe Club, I found this Frittata recipe and this recipe for Peanut Butter Bread. I couldn't decide. So I let hubby choose. The answer was both. haha. No help. But since the weekend was coming up I decided on the Frittata, since we had not had a good breakfast all week.
I'm not usually an egg person, but the prosciutto gave this a nice salty, smokey flavor. I liked it. This was my first time making anything with prosciutto, and at first I thought I was going to have to use bacon instead, but I lucked up and actually found some prosciutto. So glad that I did!
Not only was I able to make this Frittata because of Kate's blog, but because I am a member of the Secret Recipe Club :)
Amanda (Amanda's Cookin) started a wonderful Club called The Secret Recipe Club a year ago, that gives me the opportunity to check out new blogs and recipes all of the time!
Today is Group C's Reveal Day!
Be sure to check them out! (And next Monday Group D will reveal their recipes!)
I only changed the recipe up a tiny tiny bit. I used shredded mozzarella instead of cubed, and no shallots. Next time I'll leave out the salt, the prosciutto was enough salt for me :)
Prosciutto Mozzarella Frittata
Ingredients
- 5 eggs
- 2 tablespoons milk
- 1 tablespoon chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon onion powder
- 1 small tomato, diced
- 6 thin slices prosciutto, cut into strips or chunks
- 1/2 cup shredded mozzarella
Instructions
In a bowl, whisk the eggs, basil, milk, cheese, salt and pepper together.
In a 10 or 12 inch skillet, heat olive oil over medium heat. Add in prosciutto and heat for 4-5 minutes. Add onion powder and stir.
Add tomatoes and cook until tender.
Pour egg mixture into skillet. Stir around, just enough to mix the prosciutto into the egg mixture.
Cover and let cook undisturbed for about 10 minutes, or until eggs are done.
While Frittata is still warm, sprinkle with a little of the cheese.
In a 10 or 12 inch skillet, heat olive oil over medium heat. Add in prosciutto and heat for 4-5 minutes. Add onion powder and stir.
Add tomatoes and cook until tender.
Pour egg mixture into skillet. Stir around, just enough to mix the prosciutto into the egg mixture.
Cover and let cook undisturbed for about 10 minutes, or until eggs are done.
While Frittata is still warm, sprinkle with a little of the cheese.
Details
Yield: 6 slices
Check out all the other awesome recipes from Group C below:
