Prosciutto And Spinach Frittata Recipe

Name: Prosciutto And Spinach Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 6 None button mushrooms, sliced; 4 slices prosciutto; 1 None red onion, thinly sliced; 8 large eggs; 1/2 cup milk; 1/2 cup grated parmesan; 14 oz cooked orzo pasta; 1/2 bunch English spinach, trimmed, washed, shredded; None None salad, to serve

Servings: persons

2 tbsp olive oil
6 None button mushrooms, sliced
4 slices prosciutto
1 None red onion, thinly sliced
8 large eggs
1/2 cup milk
1/2 cup grated parmesan
14 oz cooked orzo pasta
1/2 bunch English spinach, trimmed, washed, shredded
None None salad, to serve

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 and season to taste. Stir through prosciutto mixture with orzo and spinach. Preheat broiler to high.
3
Spray a non-stick 10 inch frying pan with oil. Place over a medium heat and pour mixture into pan. Sprinkle with remaining parmesan. Cook, without stirring, 4-5 minutes, until base is set.
4
Place pan under broiler 2-3 minutes, until top has set. Cut into wedges and serve with salad.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tbsp olive oil, 6 None button mushrooms, sliced, 4 slices prosciutto, 1 None red onion, thinly sliced, and more.

Yes, Prosciutto And Spinach Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prosciutto And Spinach Frittata

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