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Vegetable & Prosciutto Frittata
Vegetable & Prosciutto Frittata

Vegetable & Prosciutto Frittata

Portions 4
Preparation Time
Cooking Time

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

Preparation

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

 

 

Nutrition Facts (per serving):

Calories: 645

Protein:  32 g

Fat:    48 g

Carbohydrate:  22 g

Fibre:   4 g

Sodium: 1250 mg

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