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Prosciutto and Mushroom Frittata

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Preparation info
  • 2

    portions
    • Difficulty

      Easy

Appears in

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

  • tablespoons unsalted butter
  • cup thinly sliced shallots
  • ¼ cu

Method

  1. Preheat the broiler.
  2. 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

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