Baked Frittata w/ Prosciutto, Arugula & Leeks
A frittata is an Italian omelet made in a frying pan or cast iron skillet with lots of yummy veggies and/or cheese.
I made a frittata, but baked it in the oven this time to set.
No cream, no butter, just lots of eggy goodness.
This was perfect served for brunch with some fruit on the side.
And because there is no crust like in a quiche to get soggy, you can make this ahead and reheat before serving.
Or like me, you can take it to the beach the next day, packed in the cooler and eaten with your hands!
Baked Frittata w/ Prosciutto, Arugula & Leeks:
3 leeks, washed and sliced thin
4 slices of prosciutto, chopped (you can use pancetta)
salt & pepper
2 cups of grated Gruyere cheese
1/4 cup of baby arugula, stems trimmed
Butter a pie dish and preheat oven to 350F.
In a frying pan, saute leeks in olive oil for a few minutes on medium, till translucent. Add in prosciutto strips at the last minute. Set pan aside.
In a large bowl, whisk your 5 eggs and add 2 cups of cheese.
Add your leeks and ham to the bowl and salt & pepper to taste.
Mix in your baby arugula and spread in pie dish.
Bake for 35 minutes until the top is golden.
Let cool 10 minutes. Slice and serve. This is also good at room temperature.