Bon Appetit/June 2006

Shiitake, Fontina, and Prosciutto Frittata
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
4 tablespoons (1/2 stick) butter, divided 1 cup thinly sliced shallots (about 4 large) 1 3-ounce package thinly sliced prosciutto, slivered (about 3/4 cup)
8 ounces shiitake mushrooms, stemmed, caps thinly sliced 12 large eggs 2 cups (packed) coarsely grated Fontina cheese, divided
1/4 cup chopped fresh Italian parsley 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper



1 Preheat oven to 350 F. Melt 3 tablespoons butter in 12-inch nonstick ovenproof skillet over medium heat. Add shallots; saute 2 minutes. Add prosciutto; saute until almost crisp, about 3 minutes. Add mushrooms; saute until brown and tender, about 6 minutes. Cool mushroom mixture in skillet 10 minutes.
2 Whisk eggs, 1 cup grated Fontina cheese, parsley, salt, and pepper in large bowl. Stir in mushroom mixture. Melt 1 tablespoon butter in same skillet over medium heat. Pour egg mixture into skillet. Cook without stirring until bottom and sides are set (top will be undercooked), about 10 minutes.
3 Bake frittata in skillet until top is set, about 20 minutes.
4 Preheat broiler. Sprinkle frittata with remaining 1 cup cheese. Broil until cheese melts, about 2 minutes. Using heatproof spatula, loosen frittata on all sides. Slide onto platter.

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