Italian Frittata with Prosciutto

Italian Frittata with Prosciutto
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This tasty mixture of hash browns, prosciutto and zucchini makes a great breakfast-for-dinner your kids will love.
10 min
Prep Time
25 min
Total Time
4 servings

Ingredients

2
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1 1/2 cups
frozen diced hash browns
3 ounces
thinly sliced prosciutto*, cut into 1 1/2x1/4-inch strips
1 medium (1 cup)
zucchini, cut into 1/4-inch slices, each cut in half
6
large Land O Lakes® Eggs, lightly beaten
1/2 cup
shredded Cheddar cheese
 
*Substitute 2 slices thick-cut bacon, cut into 1/2-inch pieces and cooked until crisp.

Directions

  1. Melt 1 Sauté Express® square in 10-inch nonstick ovenproof skillet over medium-low heat just until bubbles begin to form. Add zucchini; cook 2 minutes. Remove zucchini from pan. Pat zucchini with paper towels to remove liquid, if necessary; set aside.
  2. Add remaining Sauté Express® square to same pan; cook until melted. Add hash browns, pressing into single layer. Cover; cook 8 minutes. Uncover skillet; stir potatoes and spread evenly in pan. Add zucchini and prosciutto to skillet.
  3. Pour eggs into skillet. Cook, lifting edge of eggs with spatula to allow uncooked portion to flow underneath, 8-10 minutes or until mixture is set. Sprinkle frittata with cheese.
  4. Heat broiler.
  5. Place skillet into oven 4 to 5 inches from heat. Broil, watching closely, 1-2 minutes or until cheese is melted and lightly browned.
  6. Cut frittata into 4 wedges to serve.

Recipe Tips

Ovenproof your skillet by wrapping the handle with aluminum foil. Use oven mitts to remove skillet from oven after broiling.

Nutrition Facts (1 serving)

Calories
340
Cholesterol
330mg
Carbohydrates
12g
Protein
21g
Fat
22g
Sodium
1070mg
Dietary Fiber
1g

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