Frittata for Dinner

Want the comfort of breakfast for dinner but something a little more interesting than bacon and eggs? Have an herb garden you need to use, or potatoes going soft? Have those last few pieces of prosciutto that didn’t get used? Whip it all together in a frittata for dinner! For me, it’s the basics: eggs, potatoes, herbs and a thin bacon. Some will go with a yellow or red bell pepper, it’s up to you, put in what you like, put in what you have. In 20 minutes you will have an interesting dinner for 2.

Ingredients:
2 tbsp olive oil
½ yellow onion, chopped
2 slices thin prosciutto, chopped
1 golden potato, diced
½ tsp chives
½ tsp parsley
½ tsp thyme
4 eggs, beaten
salt/pepper

Diretions:
Add the oil to a small non-stick frying pan. Over low heat, soften the onions, about 5 minutes. Remove the onions to a plate, increase the heat to medium and add the prosciutto, cooking until crisp, about 3 minutes. Meanwhile, peal and dice the potato. Remove the prosciutto to the onion plate, and add the potatoes to the pan, add salt and pepper, cover and brown, turning periodically. After approximately 8 minutes when the potatoes are nearly softened, add the herbs and stir. After a minute to release the herbs’ flavor, add the softened onion and crisped prosciutto. Add the beaten eggs and stir to mix. Cook a few minutes to harden the bottom, then transfer to a broiler on high to cook and brown the top, approximately 3 minutes. Remove the pan from the broiler when the top of the eggs are cooked and browned. Place a place upside down over the pan and flip over to release the frittata onto the plate. Serve with a garnish of whole chives and a glass of chardonnay. Eat by yourself, or divide and serve with a green salad.