Potato and Prosciutto Frittata Recipe
This versatile and elegant frittata is great for brunch, lunch and light dinners, and can be eaten warm or at room temperature.
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Stove
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 1/4 cup olive oil
- 2 cloves garlic
- 1 small onion, finely chopped
- 1 lb fingerling potatoes, cut into coins
- 1 tablespoon chopped fresh rosemary leaves
- 2 teaspoons chopped fresh thyme leaves
- Salt
- pepper
- 6 slices prosciutto, chopped
- 12 eggs
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
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