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Dinner tonight! Prosciutto and onion frittata

January 31, 2013|By Noelle Carter
  • Prosciutto and onion frittata.
Prosciutto and onion frittata. (Glenn Koenig / Los Angeles…)

Heat a pan, add some beaten eggs and flavorings and slowly cook to puffed, golden-brown perfection. Frittatas are easy to make and are versatile, perfect for breakfast or brunch, even dinner. Serve slices hot, fresh out of the pan, or make the frittata ahead of time and cool to room temperature before setting slices out on the table.

Flavor the frittata with whatever you've got on hand: sautéed vegetables, leftover meats, fresh herbs, whatever cheese sounds good at the moment. A simple prosciutto and onion frittata has only a half-dozen or so ingredients (well, seven, if you include the seasoning), and comes together in about 30 minutes. Serve it alongside a simple salad, and you've got dinner in almost no time!

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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.

Prosciutto and onion frittata

Total time: 30 minutes, plus cooling time for the frittata

Servings: 6 as appetizer, 4 as main course

3 tablespoons butter

1 cup thinly sliced onions

1/8 teaspoon salt

3 thin slices prosciutto (about 1 1/2 ounces), cut crosswise in 1/4-inch slivers

6 eggs

2 tablespoons chopped parsley

1/4 cup plus 2 tablespoons grated Parmigiano-Reggiano, divided

1. Heat the broiler. Melt the butter in a 10-inch nonstick skillet over medium-low heat. Add the onion and salt, then cover the pan and cook until the onions have softened, about 5 minutes. Remove the lid and continue to cook, stirring occasionally, until the onions have lightly browned, about 10 minutes. Stir in the prosciutto and cook until softened, 2 to 3 minutes.

2. While the onions are cooking, beat the eggs with a fork in a mixing bowl just until the yolks and the white are thoroughly mixed, but don't overbeat, which can make the frittata dry. Beat in the parsley and 1/4 cup Parmigiano-Reggiano.

3. Add the egg mixture to the pan with the onions and prosciutto and stir well to combine. Reduce the heat to low and cover the pan. Cook, without stirring, until the eggs have set, leaving only a top layer uncooked, about 10 minutes. Sprinkle with remaining 2 tablespoons Parmigiano-Reggiano and place under the broiler until the top is browned and puffy, 1 to 2 minutes.

4. To unmold the frittata, let it cool slightly in the pan. Use a spatula to loosen it along the sides, and then bang it firmly on a cutting board to release the underside. Slide it out onto a serving plate. Serve either hot or at room temperature. If you're going to refrigerate the frittata, let it warm to room temperature before serving.

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