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Ricotta & Prosciutto Frittata

Source: Omelettes, Souffles & Frittatas
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 4 servings
Blending Ricotta into the eggs gives this frittata a puffy lift, prosciutto and chard lend an emphatic flavor note.
RECIPE INGREDIENTS
2 tablespoons extra-virgin olive oil
1 small bunch red-swiss chard leaves (no stems), shredded (about 1 1/2 cups)
1 shallot, minced
4 eggs
1/4 cup ricotta cheese
1 ounce prosciutto, very thinly sliced
Salt and freshly ground pepper to taste
1/2 cup (2 ounces) shredded Gruyere or Emmenthaler cheese  
2 tablespoons minced fresh flat-leaf parsley or chives
DIRECTIONS
Preheat the broiler. In a 10-inch ovenproof skillet over medium heat, heat 1 tablespoon of the oil and saute the chard and shallot until soft, about 1 minute. In a medium bowl, beat the eggs just until blended. Mix in the ricotta, prosciutto, salt, and pepper. Mix in the chard mixture.


In the same skillet over medium heat, heat the remaining 1 tablespoon oil and pour in the eggs. Reduce the heat to low and cook, lifting from underneath, until the eggs are set. Sprinkle with the cheese and place under the broiler to brown. Serve warm or at room temperature, garnished with parsley or chives.


Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 267
Fat. Total: 22g
Fiber: 1g
Carbohydrates, Total: 3g
Sodium: 244mg
% Cal. from Fat: 74%
Cholesterol: 238mg
Protein: 14g
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