2:02 pm - Thursday, October 18 2018
Home / Food / The Culinary Chase / prosciutto and cabbage frittata

 

prosciutto-cabbage-frittata

prosciutto and cabbage frittata

prosciutto cabbage frittata - foolproof mealIf you mention the word cabbage to your carnivore friends, the most likely response will come in the form of a scrunched up nose as they take a step backwards.  But, tell them it’s encased in a prosciutto base with Parmesan cheese and suddenly you’re all buddy-buddy with them.  This dish I am about to share with you is going to shine at your next Super Bowl get-together.  It’s super easy to make and can be enjoyed any time of the day.

Frittatas originated in Italy and have to be the easiest egg dishes to make. And, you don’t have to flip the eggs like one has to for an omelette. They are a foolproof meal and the perfect solution to the empty fridge syndrome (a great way to use leftovers).  Frittatas are often served at room temperature, making them perfect for brunches or for larger gatherings.

Serves 8
10 to 12 slices of Prosciutto (set aside 2 to 3 slices)
4 cups thinly sliced green cabbage
6 large eggs
2 cups grated Parmesan
1/3 cup milk

Preheat oven to 425f (220c).

Lightly grease a 9-inch skillet. Line the bottom and sides with prosciutto (8 to 10 slices depending on width). Chop two to three slices of Prosciutto. In another skillet over medium heat, add a couple tablespoons of olive oil and add cabbage. Cook, stirring occasionally, until tender. Then add chopped Prosciutto and turn heat up to medium-high. Cook until meat has warmed up. Remove from heat.

In a bowl add eggs, cheese and milk. Whisk ingredients. Spread cabbage over prosciutto-lined skillet and pour in egg mixture. Bake 20 minutes or until frittata is set and golden on top.  Allow to cool 5 to 10 minutes before serving.

cabbage frittataThe Culinary Chase’s Note:  Love cheese?  Use whatever floats your boat but if you’re looking for an oozing texture with superior melting quality, try cheddar, gruyère, or fontina.   Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

You might also like...

poached-shrimp-in-evoo

poached shrimp in olive oil

If there’s one staple I always have in my freezer, it’s a bag of frozen shrimp.  They’re so versatile and many shrimp recipes out there are easy to prepare, economical and perfect for a mid-week meal.  I recently...

Leave a Reply

Your email address will not be published. Required fields are marked *