View cart background image
Free Shipping Over $49

Ricotta & Prosciutto Frittata

Source: Omelettes, Souffles & Frittatas
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
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.
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
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
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.