Hope 2008 is off to a great start for you. I recently went to a friend's place for a little soiree she was hostessing, and I had a nice bottle of wine to share but also wanted to bring something that's fairly transportable and also generally appealing and great for snacking on. I decided to bring a delicious assortment of frittatas. This is a recipe for one of my favorites. Enjoy.Prosciutto and Goat Cheese Frittata
6 large eggs
2 tablespoons olive oil
2 shallots, chopped
3 small potatoes, very thinly sliced
1/4 cup cauliflower, chopped
1/4 cup zucchini, sliced thinly
3/4 cup goat cheese, crumbled
6 slices of Prosciutto, roasted
Kosher or sea salt
Freshly ground black pepper
3 fresh basil leaves, sliced in a chiffonade (pile the leaves on top of each other and roll up and slice)
Preheat your oven to 450 degrees. Roast the slices of prosciutto on a baking sheet for 3 to 4 minutes or until the edges crisp and brown a bit. Let cool and slice into strips about 3/4-inch wide.
In a medium bowl whisk the eggs with a small pinch of salt and pepper. Set aside. In an 8 1/2-inch ovenproof nonstick skillet over medium-high heat add the olive oil, shallot, and another pinch of salt. Saute, stirring constantly, until the onion starts to brown, 5 - 7 minutes. Add the potatoes, cauliflower, zucchini and prosciutto, cover, and cook for another 3 minutes or so. Slide everything out of the skillet onto a plate and set aside.
Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn't a lot of liquid running around the pan. To the eggs add the potato onion mixture over the top.
Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy. Add a crumble of goat cheese and the basil across the top of the frittata in the final 2 minutes of baking. Remove from oven (be careful the handle is hot), cut into wedges and serve and enjoy. Great with a side salad and a glass of wine. Good for any meal as well.
In a medium bowl whisk the eggs with a small pinch of salt and pepper. Set aside. In an 8 1/2-inch ovenproof nonstick skillet over medium-high heat add the olive oil, shallot, and another pinch of salt. Saute, stirring constantly, until the onion starts to brown, 5 - 7 minutes. Add the potatoes, cauliflower, zucchini and prosciutto, cover, and cook for another 3 minutes or so. Slide everything out of the skillet onto a plate and set aside.
Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn't a lot of liquid running around the pan. To the eggs add the potato onion mixture over the top.
Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy. Add a crumble of goat cheese and the basil across the top of the frittata in the final 2 minutes of baking. Remove from oven (be careful the handle is hot), cut into wedges and serve and enjoy. Great with a side salad and a glass of wine. Good for any meal as well.
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