Vegetable & Prosciutto Frittata Recipe

Name: Vegetable & Prosciutto Frittata
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 3 French shallots, thinly sliced; 2 to (1/2 to 1 tsp.) thinly sliced fresh chili; 5ml pepper or dried chili pepper flakes; 1 bag (750g) of Arctic Gardens Oriental Style Vegetable Mix; 6 oregano leaves, cut into thin strips; 10 thin slices of prosciutto, cut into thin strips; 1 clove garlic, chopped; 30ml (2 tbsp.) olive oil; Salt and freshly ground pepper; 6 eggs; 250ml (1 cup) 35% whipping cream; 250ml (1 cup) grated Parmesan cheese; Kalamata or marinated olives, pitted

Ingredients

3 French shallots, thinly sliced
2 to (1/2 to 1 tsp.) thinly sliced fresh chili
5ml pepper or dried chili pepper flakes
1 bag (750g) of Arctic Gardens Oriental Style Vegetable Mix
6 oregano leaves, cut into thin strips
10 thin slices of prosciutto, cut into thin strips
1 clove garlic, chopped
30ml (2 tbsp.) olive oil
Salt and freshly ground pepper
6 eggs
250ml (1 cup) 35% whipping cream
250ml (1 cup) grated Parmesan cheese
Kalamata or marinated olives, pitted

PREP TIME 30m	COOK TIME 45m	TOTAL TIME 1h15m
YIELD 4 servings

Instructions

Preheat oven to 375°F (190°C).
Sweat shallots, garlic, and chili pepper with olive oil in a large nonstick, ovenproof skillet.
Add prosciutto and cook until crisp.
Add vegetables.
Whisk eggs with cream in a bowl.
Add egg mixture to vegetable mixture.
Cover with Parmesan and sprinkle with olives and oregano.
Bake for 25 minutes, remove, and serve.