A workhouse of the kitchen, the humble egg can be cooked any number of ways . There's scrambled eggs for breakfast, deviled eggs for parties, quiche for brunch, and who doesn't love a runny egg on top of avocado toast for lunch? Then, there is the frittata. It's a great clean-out-the fridge dinner , where you can use bits and bobs from your kitchen to make a satisfying and easy meal.
For this fresh basil, tomato, and prosciutto frittata recipe, we'll use a few Italian staples to make a flavorful dinner that you can throw together in just about 30 minutes. Recipe developer Kate Shungu says, "Eggs are my go-to when it's dinnertime and I didn't manage to meal plan. The frittata is light and fluffy, and the combination of shredded Pecorino Romano, tomatoes, and crisped prosciutto adds a lot of rich, umami flavor.
Add a baguette and a leafy green salad, and dinner is done." Use this recipe as a guide to experiment with whatever odds and ends you have in your kitchen. It may just be the tastiest, quickest, and cheapest dinner you've made all week.
Gather the ingredients for the frittata Eggs, milk, Pecorino Romano, and salt create the frittata itself, which gets poured over a mixture of prosciutto and tomatoes sauteed in olive oil. A sprinkle of fresh basil on top adds freshness and a pop of color. Step 1: Preheat the oven Preheat the oven to 375 F.
Step 2: Whisk the egg mixture In a large bowl, whisk together the eggs, milk, Pecorino Romano, and salt. Step 3: Add the prosciutto to.