Description
An easy and delicious prosciutto spinach frittata that’s gluten free and perfect for any meal.
Ingredients
Scale
- 4 ounces prosciutto, roughly chopped
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 2 garlic cloves, minced
- 3 cups baby spinach
- 2 tablespoons shredded parmesan
- 10 large eggs
- 1/2 cup 2% milk
- 11/2 teaspoon thyme
Instructions
- Whisk the Eggs: Start by whisking the eggs in a large bowl until they are well combined, and you will see a slight froth on top. This adds some air, leading to a fluffier texture. Avoid over-whisking, as it can make the frittata too dense.
- Sauté the Spinach: In a skillet, toss the spinach over medium heat until it is wilted and vibrant green, which will take just a couple of minutes. This step brings out its flavor and helps soften it. Do not let it brown, or the taste may become too strong.
- Add the Prosciutto: Stir in the prosciutto to the spinach and let it cook until it is slightly crispy and fragrant. This mixture is where the richness starts. Keep an eye on it so it does not burn, which could ruin the flavor profile.
- Pour in the Egg Mixture: Gently pour the eggs over the spinach and prosciutto, letting it settle evenly. You should smell a lovely aroma that fills your kitchen as it cooks. Avoid stirring too vigorously to keep the layers intact.
- Cook on the Stove: Cook the mixture on the stovetop until the edges start to set while the center remains a bit soft. The frittata will puff up nicely. Watch closely, as if it cooks too long on the stovetop, it can dry out.
- Bake in the Oven: Transfer the skillet to a preheated oven and bake until the frittata is set but still a little jiggly in the middle. It should look lightly golden on top. Be careful not to overbake; an undercooked center is much better than a dried-out one.
- Cool & Slice: Let the frittata cool for a few minutes before slicing it into wedges. It will come out of the skillet more easily this way. Skipping this step might lead to a messy serving, so do not rush it!
Notes
- Storage Tips: Refrigerate leftovers for 2 to 3 days, wrapped in plastic wrap. Let the frittata cool completely to avoid condensation that could affect its texture.
- Expert Tips: Cook the frittata at low heat for the best texture. If the frittata feels a bit dry after baking, cooking it on low heat will help keep moisture intact. Aim to remove the frittata from the oven just as the eggs stop wiggling in the center. If your frittata sticks to the pan, make sure to add a sufficient amount of oil before pouring in the egg mixture. For a non-watery texture, use cherry tomatoes instead of larger ones, as they release less moisture.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 10 minutes or until heated through.
- Serving Suggestions: Serve with a side salad for a complete meal, pair with toast and fresh fruit for breakfast, or accompany with soup for a light lunch.
- Recipe Variations: Replace prosciutto with diced ham, pancetta, bacon, or chorizo for a spicy kick. Use kale or frozen spinach instead of spinach (ensure frozen spinach is thawed). Substitute milk with any kind of milk or water (water will result in a less rich texture).
- Ingredient Notes: For additional flavor, consider using different cheeses or adding mix-ins like mushrooms or bell peppers.
Nutrition
- Serving Size: 1 slice
- Calories: 159
- Sugar: 2g
- Sodium: 207mg
- Fat: 11g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 241mg