Submitted by: Erin Riley
Serving Size: 8
|1 1/2 ounces||goat cheese|
|1/4 cups||roasted red pepper strips|
|1/4 cups||sun-dried tomato strips|
|3 ounces||sliced prosciutto, chopped|
|1/4 cups||fresh sweet basil leaves, stems removed, loosely packed|
|1 cups||fresh baby spinach leaves, stems removed, loosley packed|
|1||shallot, finely minced|
|1/2 teaspoons||black pepper|
|to taste||extra virgin olive oil|
- Preheat oven to 400°F.
- In a 12-inch oven proof skillet over medium low, heat 2 tablespoons extra virgin olive oil. Add chopped prosciutto and fry until done. Remove prosciutto from pan and drain on paper towels. Add minced shallot to pan to sauté. Add more olive oil to pan if needed. Once shallot has softened, add prosciutto back to pan. Give baby spinach and sweet basil a rough chop and add to pan to wilt. In a bowl whisk together eggs, milk, and black pepper. Add this mixture to the skillet once the spinach and basil have wilted slightly.
- With a wooden spoon spread all the ingredients throughout the egg mixture, but do not scrape the bottom of the skillet. Keep skillet temperature at low to medium low, otherwise the bottom of the eggs will burn. Give roasted red peppers and sun-dried tomatoes a rough chop. Sprinkle these over the top of the pan.
- Continue cooking the frittata on the stove for about 10 minutes or until the sides of the frittata is set. Chop goat cheese into small pieces and sprinkle over the top of frittata. Bake frittata in the preheated oven for about 15 minutes or until the eggs have puffed up and are cooked through.