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1
Preheat broiler.
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2
Rub the bell pepper and poblano chile with 1 tablespoon olive oil.
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3
Place them under the broiler skin side up and cook until the skins are blistered and black.
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4
Remove from the broiler, and when cool enough to touch, peel and discard skins.
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5
Thinly slice the pepper and chile, and set aside.
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6
Crack the eggs into a bowl.
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7
Add basil, season with salt & pepper, and beat lightly with a fork.
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8
In a large nonstick skillet with an ovenproof handle, heat 2 tablespoons olive oil over high heat, spreading the oil around to coat the bottom and sides of the pan.
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9
Add the sliced pepper, potatoes, chile, stirring and cook until the potatoes are tender, then add the mushrooms, spinach, and garlic, and cook for about 1 minutes, stirring.
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10
Pour in the egg mixture and scramble gently with a wooden spoon for about 30 seconds or until the mixture forms small curls.
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11
Then leave to cook undisturbed for another 45 seconds or until the frittata is just set.
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12
Remove the skillet from the heat and place it under the broiler for 30-40 seconds or until the frittata firms up and lightly browns.
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13
Be careful not to overcook the frittata or it will become tough and dry.
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14
Lay out the prosciutto on a large warm serving plate.
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15
Remove the pan from the broiler and slide the frittata onto the plate on top of the proscuitto.
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16
Sprinkle generously with Parmigiano-Reggiano.
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17
To serve, cut the frittata into wedges.
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18
You can really use any combination of vegetables for a frittata, whatever you have on hand, and top with whatever cheese you like.
