frittata

Prosciutto and Herb Frittatas

I couldn’t think of a better way to say goodbye to 2014 than with a brunch of individual frittatas featuring some of my favorite ingredients – prosciutto, fresh herbs, tomatoes and Parmesan cheese, referred to as “the best cheese on earth” by Bartolomeo Scappi his 1570 cookbook, The Opera.

1 tablespoon butter
2 slices prosciutto, chopped
1 small tomato, chopped
2 teaspoons oregano, chopped
2 teaspoons chives, chopped
1 tablespoon Parmesan cheese, grated
4 eggs
2 tablespoons milk
¼ teaspoon pepper
truffle salt or flaky sea salt

Preheat oven to 350° F.

Rub the ramekins with enough butter to coat, leaving any extra pieces for flavor.

Chop the prosciutto and tomato and equally divide into the ramekins. Then add an equal amount of the herbs and Parmesan cheese.

Blend the eggs with the milk and pepper and equally divide into the ramekins. Bake for 20 minutes, until set. Remove from the oven, sprinkle with flaky sea salt or truffle salt and serve warm with sliced baguette and wild arugula tossed with my favorite dressing.

Serves 2

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