Caprese Frittata with Prosciutto
Ingredients
Method
Preheat oven to 160°C.
In a bowl, beat the eggs with the salt and pepper. Incorporate the tablespoon of sliced basil (reserve the whole leaves for later).
Split the mozzarella in half; finely chop one half and add it to the egg mixture. Whisk to blend. Thinly slice the remaining cheese and set aside.
Melt the butter in a medium sized non-stick pan over medium heat. Once melted, swirl the pan to evenly coat the bottom and sides. Pour in the egg mixture and cook until it sets on the bottom and begins to release from the edges of the pan, though it will still be quite liquid.
Arrange the sliced tomatoes atop the eggs (the surface will remain uncooked). Layer the sliced cheese and basil leaves evenly between the tomato slices.
Bake the frittata for 10 to 15 minutes or until the eggs are fully cooked and set in the center.
Top with torn slices of Prosciutto then serve hot, warm, or at room temperature.
Ingredients
Directions
Preheat oven to 160°C.
In a bowl, beat the eggs with the salt and pepper. Incorporate the tablespoon of sliced basil (reserve the whole leaves for later).
Split the mozzarella in half; finely chop one half and add it to the egg mixture. Whisk to blend. Thinly slice the remaining cheese and set aside.
Melt the butter in a medium sized non-stick pan over medium heat. Once melted, swirl the pan to evenly coat the bottom and sides. Pour in the egg mixture and cook until it sets on the bottom and begins to release from the edges of the pan, though it will still be quite liquid.
Arrange the sliced tomatoes atop the eggs (the surface will remain uncooked). Layer the sliced cheese and basil leaves evenly between the tomato slices.
Bake the frittata for 10 to 15 minutes or until the eggs are fully cooked and set in the center.
Top with torn slices of Prosciutto then serve hot, warm, or at room temperature.