Mediterranean Frittata

Mediterranean Frittata

Mediterranean Frittata


Makes 6 to 8 appetizer servings


1/4 cup olive oil
5 small onions, thinly sliced
1 can (about 14 ounces) whole peeled tomatoes, drained and chopped
1/4 pound prosciutto or cooked ham, chopped
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon salt
Generous dash black pepper
6 eggs
2 tablespoons butter or margarine
Italian parsley leaves


  1. Heat oil in medium skillet over medium-high heat. Add onions; cook and stir 6 to 8 minutes until soft and golden. Add tomatoes; cook over medium heat 5 minutes. Remove tomatoes and onions to large bowl with slotted spoon; discard drippings. Cool tomato mixture to room temperature.
  2. Stir prosciutto, cheese, parsley, marjoram, basil, salt and pepper into cooled tomato mixture. Whisk eggs in small bowl; stir into prosciutto mixture.
  3. Preheat broiler. Heat butter in large broilerproof skillet over medium heat until melted and bubbly; reduce heat to low. Add egg mixture to skillet, spreading evenly. Cook over low heat 8 to 10 minutes until all but top 1/4 inch of egg mixture is set; shake pan gently to test. Do not stir.
  4. Place pan under broiler about 4 inches from heat. Broil 1 to 2 minutes until top of egg mixture is set. (Do not brown or frittata will be dry.) Serve hot or at room temperature. Cut into wedges. Garnish with parsley.

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