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Prosciutto Chicken Frittata

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Source: Chicken - Cooking with Style

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Yield: Serves 6 as an appetizer

RECIPE INGREDIENTS

3 tablespoons butter

8 new potatoes, thinly sliced

1 red (Spanish) onion, sliced

3 oz prosciutto, thinly sliced

10 oz cooked chicken, shredded

1/3 cup drained sun-dried tomatoes in oil, sliced

8 eggs, lightly beaten

salt and pepper

1/2 cup grated parmesan cheese

1 cup grated jarlsberg cheese

1/2 cup shredded fresh basil

DIRECTIONS

Heat 2 tablespoons of the butter in a shallow 10-inch nonstick frying pan. Add the potatoes to the pan and cook, turning occasionally, until golden brown and tender; remove from pan. Heat the remaining butter in the pan, add the onion and prosciutto cook, stirring, until the onion is soft. Return the potatoes to the pan, mix well and then press the mixture flat in the pan. Top with the tomatoes and chicken.

Combine the eggs, salt and pepper, cheeses and basil and mix well. Gently pour the egg mixture over the chicken mixture in the pan. Cook over a low heat until the base is golden brown (about 10 minutes). Place the pan under a hot broiler (grill) to set and brown the top - cover the pan handle with foil if it is plastic.

Loosen the edges of the frittata, turn onto plate or board and cut into wedges to serve.

This recipe can be made up to a day ahead.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6 as an appetizer

Calories:

436

Fat. Total:

26g

Fiber:

Carbohydrates, Total:

17g

Sodium:

615mg

% Cal. from Fat:

54%

Cholesterol:

367mg

Protein:

33g

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