Friday, December 16, 2011

Crispy Prosciutto and Scallion Frittata

The pan I used for this recipe was too big, which means it was too thin, which means I over cooked it and it was dry.  But I still wanted to post it because I think it could be really good.  Just don't use a 12" skillet.

3 tablespoons extra-virgin olive oil
6 scallions, thinly sliced on the diagonal
4 ounces thinly sliced prosciutto, torn into 1-inch pieces
8 large eggs
3 tablespoons whole milk
1/2 cup (2 ounces) grated Parmesan
1/4 teaspoon black pepper

Heat oven to 350° F. Heat 1 tablespoon of the oil in an ovenproof nonstick skillet over medium heat. Add the scallions and cook, stirring, for 1 ½ minutes.
Add prosciutto and cook, stirring occasionally, until slightly crisp, 3 to 4 minutes.
Meanwhile, in a medium bowl, whisk together the eggs, milk, Parmesan, and pepper. Pour into the skillet and stir.
Bake until browned around the edges and puffed (a knife should come out clean), 15 to 20 minutes.
Meanwhile, divide the arugula among plates. Drizzle with the remaining oil, sprinkle with salt, and top with goat cheese.
Cut the frittata into triangles and serve with the salad.

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