I am not sure how I would survive without eggs. Obviously I bake a lot, but I also rely on eggs for a lot of my meals. A fried egg and butter sauteed kale is one my favorite quick lunches. Baked eggs with toast or a chive and cheese omelet are great meals when I am in a hurry. Frittata however is one of my favorite meals with eggs, as it can be made in advance and eaten later. This particular recipes works great for brunch, lunch or supper, and is delicious hot or cold. It’s got lots of sweet caramelized onions, waxy potatoes, fresh herbs, salty cheese, and crispy prosciutto. It’s so good, and so simple to make. So, if you are stuck for ideas, and want something incredibly tasty and easy to make, you can’t go wrong with this recipe.
Ingredients
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1 medium onion, sliced into thin strips
- 5/6 small salad potatoes, cooked and sliced
- 6 large eggs
- Salt and Pepper
- 1 heaped tablespoon of fresh chives, chopped
- 1 heaped tablespoon of fresh parsley, chopped
- 80g of Feta cheese cut into 8 large chunks
- 75g of Prosciutto
- 10 shavings of Parmesan
- 1 teaspoon of fresh chives, chopped
Method
- In a large bowl lightly beat the eggs with a fork or hand whisk.
- Season with salt and pepper and leave aside.
- Heat the butter and olive oil in a 10″ oven proof non-stick skillet.
- Add the onion slices and cook until soft and caramelized
- Once the onions are cooked, add the sliced cooked potatoes.
- Season with salt and pepper.
- Cook for a further 2-3 minutes, and then add the chopped herbs, and stir.
- With the heat on low to medium, add the beaten eggs.
- Gently cook for 4-5 minutes. Use a silicone spatula to gently mix the frittata.
- Place the feta chunks into the frittata.
- Arrange the slices of prosciutto on top.
- Once the frittata is cooked around the edges, place it under a medium broiler/ grill for 5 minutes.
- Once cooked, gently slide the frittata out of the skillet onto a serving platter.
- Scatter with some more freshly chopped chives and some shavings of Parmesan cheese.
- Serve hot or cold, with a fresh green salad.
