Recipe courtesy of Maryann Morrone

1 pound small diced imported prosciutto ham
3/4 cups finely chopped parsley
24 eggs beaten
1/2 teaspoon salt
1/2 teaspoon pepper
Olive oil

In a 10-inch frying pan, sauté prosciutto ham for approximately 5 minutes.
Add the parsley and continue to cook for another 2 minutes.
Beat eggs with salt and pepper and then turn the heats very high and add eggs to the pan.
Using a spoon, keep stirring and bring eggs to a solid state with a spoon.
Be sure to have someone at your side to keep adding additional olive oil so that the frittata doesn't stick to the bottom of the pan.
Press firmly with back of a spoon.
Invert large dish on top of frying pan and turn frittata onto platter. Slide frittata back into frying pan to cook the other side.
Always be sure there is enough oil in pan so that nothing sticks.
When done turn out onto a platter lined with paper towels to absorb excess oil.
Cut in chunks rather than wedges.

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