GREENS FRITTATA WITH MOZZARELLA AND PROSCIUTTO
This savory frittata will take about 15 minutes, including the cooking time, putting weeknight dinner on the fast track. Add ribbons of raw greens to beaten eggs, then proceed to make the frittata, flipping it like a big pancake. The greens are cooked in the process, and the flavor is phenomenal.
Provided by David Tanis
Categories breakfast, brunch, easy, quick, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the greens in a large mixing bowl. Add the garlic, season with salt and pepper and drizzle lightly with olive oil. Toss the greens with your hands to coat the leaves.
- In a separate bowl, beat the eggs and season with salt and pepper. Add the red pepper flakes and parmigiano. Pour the egg mixture over the greens and stir them together.
- Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high. Pour in a film of olive oil and let it heat. Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set. Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface. Cook for about 3 minutes.
- Place a large plate over the pan, then carefully invert the frittata onto the plate. Return the pan to the heat, add a touch more olive oil, and slip the frittata back into the pan, uncooked side down, for another 2 minutes. (Alternatively, leave the frittata in the pan and finish under a broiler). Slide the frittata onto a platter. Serve slightly warm or at room temperature, cut into wedges.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 521 milligrams, Sugar 1 gram, TransFat 0 grams
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torrie riley-otubusin
[email protected]This frittata was delicious! The greens added a nice flavor and the mozzarella and prosciutto were a great addition. I will definitely be making this again.
My Free Fire ID
[email protected]I made this frittata for dinner and it was a big hit with my family! Everyone loved the combination of greens, mozzarella, and prosciutto. I will definitely be making this again.
Val the hoe
[email protected]This frittata was a bit too oily for my taste. I think I would have liked it more if I had used less olive oil. The flavors were good, though.
Suleman Sam
[email protected]I'm always looking for new frittata recipes, and this one is a keeper! The combination of greens, mozzarella, and prosciutto is delicious. I also like that this frittata is relatively low in calories and fat.
Gilbert Salgado (Salgado shop)
[email protected]This frittata was so easy to make and it turned out so well! I used a mix of spinach and kale for the greens, and I added some diced zucchini and mushrooms. It was a delicious and healthy lunch.
535 EAGLE
[email protected]I'm not a fan of eggs, but I actually enjoyed this frittata. The greens and cheese helped to mask the egg flavor. I would definitely make this again.
Stephen White
[email protected]This frittata was easy to make and turned out great! I used a combination of spinach and arugula for the greens, and I added some diced ham and cheese. It was a delicious and satisfying breakfast.
Naira Mustafa
[email protected]I made this frittata for a brunch party and it was a big hit! Everyone loved it. I used a variety of greens, including spinach, kale, and collard greens. I also added some diced red peppers and onions. It was a delicious and healthy dish.
Mrr MamuN AhmeD
[email protected]This frittata was a bit bland for my taste. I think I would have liked it more if I had added some more salt and pepper. The greens were also a bit tough.
Joseph Chirwa
[email protected]I love frittatas and this one is one of my favorites! The greens, mozzarella, and prosciutto are a classic combination that always works well. I also like to add some diced potatoes to my frittata.
Ramkirpal Yadav
[email protected]I'm not a big fan of frittatas, but this one was really good! The greens added a nice flavor and the mozzarella and prosciutto were a great addition. I will definitely be making this again.
Manbhadur Kumal
[email protected]This frittata was easy to make and turned out great! I used spinach and kale for the greens, and I added some diced tomatoes and onion. It was a delicious and healthy breakfast.
Ameen Motiyar
[email protected]I made this frittata for breakfast and it was so good! It was light and fluffy, and the flavors were amazing. I will definitely be making this again.
Precious Hampton
[email protected]This frittata was a hit with my family! The combination of greens, mozzarella, and prosciutto was delicious, and the eggs were cooked perfectly. I will definitely be making this again.