prosciutto and cabbage frittata

If 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.

The 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!