Food recipes
Spinach and Prosciutto Frittata
Spinach and Prosciutto Frittata
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 red bell pepper, seeds and ribs removed, and thinly sliced
1 1/2 cups chopped prosciutto
8 large eggs
3 tablespoons whole milk
3/4 cup frozen chopped spinach, thawed and drained well
1/4 cup chopped pimiento-stuffed green olives
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
Vegetable oil spray
Directions:
1. Heat olive oil in a small skillet over medium-high heat. Add onion, garlic, red bell pepper, and prosciutto, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Allow mixture to cool for 5 minutes.
2. Whisk eggs with milk in a mixing bowl. Stir in spinach, olives, Parmesan, parsley, thyme, and vegetable mixture. Season to taste with salt and pepper.
3. Grease the inside of the slow cooker insert liberally with vegetable oil spray or melted butter. Fold a sheet of heavy-duty aluminum foil in half, and place it in the bottom of the slow cooker with the sides of the foil extending up the sides of the slow cooker. Pour egg mixture into the slow cooker.
4. Cook on High for 2 to 2 1/2 hours, or until eggs are set. Run a spatula around the sides of the slow cooker. Remove frittata from the slow cooker by pulling it up by the sides of the foil. Slide it gently onto a serving platter, and cut it into wedges. Serve immediately, or at room temperature.
Tip:
When vegetables are prepared for freezing they are blanched in water. Frozen vegetables never need as much time to cook as their raw counterparts because they are partially pre-cooked. In the case of spinach, the blanching is all the cooking that is necessary, while other vegetables need additional time.
Variation:
Substitute chopped baked ham or salami for the prosciutto.
Substitute chopped broccoli, cooked according to package direction, for the spinach.
Make Ahead:
The vegetable mixture can be cooked up to 1 day in advance and refrigerated, tightly covered. Reheat the vegetables to room temperature in a microwave-safe dish, or over low heat, before completing the dish.
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 red bell pepper, seeds and ribs removed, and thinly sliced
1 1/2 cups chopped prosciutto
8 large eggs
3 tablespoons whole milk
3/4 cup frozen chopped spinach, thawed and drained well
1/4 cup chopped pimiento-stuffed green olives
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
Vegetable oil spray
Directions:
1. Heat olive oil in a small skillet over medium-high heat. Add onion, garlic, red bell pepper, and prosciutto, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Allow mixture to cool for 5 minutes.
2. Whisk eggs with milk in a mixing bowl. Stir in spinach, olives, Parmesan, parsley, thyme, and vegetable mixture. Season to taste with salt and pepper.
3. Grease the inside of the slow cooker insert liberally with vegetable oil spray or melted butter. Fold a sheet of heavy-duty aluminum foil in half, and place it in the bottom of the slow cooker with the sides of the foil extending up the sides of the slow cooker. Pour egg mixture into the slow cooker.
4. Cook on High for 2 to 2 1/2 hours, or until eggs are set. Run a spatula around the sides of the slow cooker. Remove frittata from the slow cooker by pulling it up by the sides of the foil. Slide it gently onto a serving platter, and cut it into wedges. Serve immediately, or at room temperature.
Tip:
When vegetables are prepared for freezing they are blanched in water. Frozen vegetables never need as much time to cook as their raw counterparts because they are partially pre-cooked. In the case of spinach, the blanching is all the cooking that is necessary, while other vegetables need additional time.
Variation:
Substitute chopped baked ham or salami for the prosciutto.
Substitute chopped broccoli, cooked according to package direction, for the spinach.
Make Ahead:
The vegetable mixture can be cooked up to 1 day in advance and refrigerated, tightly covered. Reheat the vegetables to room temperature in a microwave-safe dish, or over low heat, before completing the dish.
Printed from https://recipe.bluelayer.org/recipe/68341/spinach-and-prosciutto-frittata