Prosciutto and Artichoke Frittata

Want to get rid of leftover meats and veggies while making it look like you worked hard? Frittatas are your friend.

Frittatas are the Italian way to use eggs as a delivery device for any combination of meat, vegetables, and cheese you like. The fluffy, omelet-like platform works well and compliments the toppings, much like a pizza. Prosciutto provides great flavor and some saltiness while the artichoke brings texture.

SOFTWARE

·         6 eggs

·         1/4 t. salt

·         1/2 t. pepper

·         2 T. butter

·         6 oz. jar of marinated artichokes, drained

·         2 oz. prosciutto, thin sliced

·         2 T. Parmesan cheese, shredded

·         6 oz. roasted red peppers, drained (optional)

METHOD

1.       Heat oven to 375 degrees.

2.       In a medium bowl, whisk the eggs, salt, and pepper together.

3.       In a medium skillet (with a heat proof handle) over medium heat, melt the butter.

4.       Once the butter is melted, add the eggs, and gently stir until they start to set. Continue to cook, occasionally lifting the edges, until about halfway done.

5.       Scatter the artichokes and prosciutto (and red peppers if using) on top of the eggs.

6.       Sprinkle the cheese on top.

7.       Place the skillet in the oven and cook for about 3-4 minutes or until the eggs are set.

8.       Remove from the oven. Using a wide spatula, lift the frittata from the skillet to a cutting board. Top with additional cheese if you like.

9.       Cut into servings (usually makes 2).

10.   Enjoy.

VARIANTS

Frittatas really are blank slates for whatever you want. Salami, bacon, pepperoni, green peppers, onions, whatever you have handy will work. Experiment with different spices as well. Just keep in mind that different meats will add different levels of salt.