Name: Prosciutto and spinach frittata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 6 button mushrooms, sliced; 4 slice prosciutto; 1 red onion, thinly sliced; 8 eggs; 1/2 cup milk; 1/2 cup grated parmesan; 1 cup cooked risoni pasta; 1/2 bunch english spinach, trimmed, washed, shredded; salad, to serve

Prosciutto and spinach frittata

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

2 tablespoon olive oil

6 button mushrooms, sliced

4 slice prosciutto

1 red onion, thinly sliced

8 eggs

1/2 cup milk

1/2 cup grated parmesan

1 cup cooked risoni pasta

1/2 bunch english spinach, trimmed, washed, shredded

salad, to serve

Method

1.Heat oil in a medium frying pan on high. Saute mushrooms, prosciutto and onion 2-3 minutes, until onion is tender. Set aside to cool.

2.In a bowl, whisk eggs, milk and 1/4 cup cheese together; season to taste. Stir through prosciutto mixture with risoni and spinach. Preheat an oven grill to high.

3.Spray a non-stick 25cm frying pan with oil. Place over a medium heat; pour mixture into pan. Sprinkle with remaining parmesan. Cook, without stirring, 4-5 minutes, until base is set.

4.Place pan under grill 2-3 minutes, until top has set. Cut into wedges and serve with salad.

To blanch spinach, immerse in simmering water for 30 seconds, remove then place in bowl of chilled water. Drain well.
Note

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Ingredients

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