Breakfast Frittata

My mom sent me this recipe.  She isn’t sure where it came from, but, she likes it.

400 degrees; oven safe pan with 9 inch base*


1 dozen large eggs

2 tbsp. water

¼ cup extra virgin olive oil

4 oz prosciutto, 1/4 inch cubed**

1 lb Yukon Gold potatoes, peeled and ½ inch diced

1 cup Gruyere cheese, shredded

2 scallions, thinly sliced

1 tsp kosher salt

½ tsp white pepper




Preheat oven to 400 degrees.


Heat olive oil in a large oven safe pan (9 inch base) over medium heat.


Add prosciutto and potatoes; sauté until prosciutto is browned and potatoes are tender.


Remove from heat and drain excess oil.


Spread the prosciutto and potatoes evenly in the pan and set aside.


In a large bowl, whisk the eggs and water, salt and pepper.


Sprinkle the cheese n the prosciutto and potatoes and let sit until the cheese starts to melt.


Pour the egg mixture evenly in the pan.


Place the entire pan in the oven and bake for 8 to 10 minutes or until the eggs are set.


Cool for 5 to 10 minutes and garnish with scallions.


Cut into wedges and serve.


*The picture shows a 9 inch cast iron skillet.  I used a 9 x 13 baking dish.  The mixture would have been too large for my cast iron skillet.  Worked fine.

**Can substitute cubed ham or crumbled cooked bacon just as well.


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