Name: Prosciutto and Mushroom Frittata
Yield: 2 portions
Cuisine: Italy
Ingredients: ⅓ cup thinly sliced shallots; 4 eggs; 2 ounces fresh pleurottes (oyster mushrooms) or other wild mushrooms, cut into ½-inch strips; Freshly ground black pepper, to taste; ¼ cup slivered prosciutto; 1½ tablespoons unsalted butter; ¼ cup coarsely chopped fresh Italian (flat-leaf) parsley, for garnish

Preparation info

2
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The classic Tuscan flavors of this luncheon or supper dish remind us of Florence. We also like to make a version using Canadian bacon, dried mushrooms, and garlic—and a little Parmesan.

Ingredients

1½ tablespoons unsalted butter
⅓ cup thinly sliced shallots
¼ cu

Europe
Italy
Brunch
Breakfast
Mediterranean
Gluten-free

Method

Preheat the broiler.
Melt the butter in a 10 inch flameproof skillet. When it has stopped foaming, stir in the shallots, prosciutto, and pepper. Cook, over medium-high heat, stirring, until the shallots are golden and the prosciutto is nearly crisp, about 2 minutes. Th

No reviews for this recipe

Ingredients

Method

Part of