Potato, Basil Frittata with Prosciutto

Frittatas...

My family LOVES frittatas.  What is a frittata? 

According to Wikipedia, "Frittata is an egg-based dish similar to an omelette or quiche, either simple or enriched with additional ingredients such as meats, cheeses, vegetables or pasta. It may be flavored with herbs."

According to my family it is simply delicious.  I love making frittatas.  They are great hot out of the oven, just as good at room temperature, and re-heat fabulously (if there is any left).

This morning I made a frittata that my family has grown to love.  I used to make a traditional baked frittata, but having this quick recipe that doesn't take 30 minutes to bake is a great alternative to a classic frittata baked in the oven.

My oldest son Nicholas is 9.  He helped me prepare it this morning.  Simple jobs the kids can do are:  peel the potato, crack the eggs, whisk the ingredients, stir the pan, grate the cheese, pour measured ingredients, etc. 

                                     

This is the frittata in the skillet after all of the ingredients have been added. 

This morning we had a Potato Basil Frittata with Prosciutto and homemade cinnamon bread with honey.

Do you think they liked it?  They will fight later over the leftovers!

When making frittatas you can put whatever you like into them.  There are really no limits.  This just happens to be our family favorite.  I have been known to put whatever leftovers are in the fridge into it, whatever cheese we have on hand, any and all veggies!  Here is the recipe I used for today's breakfast:

Frittata with Potato and Prosciutto

by Giada DeLaurentiis (Everyday Italian Cookbook)

6 side-dish servings

Ingredients

2 tablespoons olive oil

1 (7-ounce) potato, peeled, cut into 1/4-inch cubes

1/2 onion, chopped

2 garlic cloves, minced

Salt and freshly ground black pepper

6 large eggs

1/4 cup heavy cream (I used fat free 1/2 and 1/2)

1/4 cup grated Parmesan

2 ounces sliced prosciutto, coarsely chopped (I used two strips)

2 tablespoons chopped fresh basil leaves (I only had dry basil on hand so I used that)



Directions

Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat.  Add the onion and saute until translucent, about 4 minutes.  Add potato, garlic, salt and pepper and saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 15 minutes.



Preheat the broiler.  Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend.  Stir the egg mixture into the potato mixture in the skillet.  Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler.  Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.  Cut the frittata into wedges and serve.