For a bigger breakfast or brunch this is one of our favourite frittatas. I found this recipe in the Canadian Living site and have cooked it several times. You can check it out here. The original recipe calls for a walnut pesto, which I normally don’t add, I find that the tomatoes, onions, cheese and prosciutto are salty and flavourful enough.
4 large servings
4 tsp vegetable oil
1 onion, sliced
1/4 cup milk
1/4 tsp each salt and pepper
100 g fresh mozzarella cheese, sliced
45 g thinly sliced prosciutto
2 or 3 cocktail tomatoes sliced
In 10-inch ovenproof nonstick or cast-iron skillet, heat oil over medium heat; cook onion, stirring occasionally, until tender and light golden, about 12 minutes.
Meanwhile, beat together eggs, milk, salt and pepper. Pour over onion mixture in pan; reduce heat to mediumlow and cook until bottom and sides are set but top is still slightly runny, about 15 minutes.
Top with mozzarella and tomatoes, sprinkle some oregano. Broil until top is golden and set, 3 to 5 minutes. Arrange prosciutto over top; cut into wedges.