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I know, I know. There’s no bacon in this recipe, but prosciutto pancetta (Thanks Lacey!) is the Italian version of it, right? We’ll go on pretending I actually have some general knowledge about food. This recipe was just too delicious not to share as soon as possible. Bear with me while I bend the bacon rules to make you drool over this frittata.
I’ve made a frittata before, but this one comes out on top as the winner in that contest (albeit a contest that probably only exists in my mind). Sure, the health factor is turned down a notch in this version, but that’s what makes it so great. It still has some vegetables, so I promise you don’t have to feel any guilt when you dig in.
Feel free to get creative with your pizza frittata. Change up the vegetables or include your favorite type of cheese. Top with sausage, pepperoni, or leave the meat out altogether and make yourself a vegetarian frittata. The world is your oyster! Just don’t add them to your frittata, that’s gross with a capital G.
| Pizza Frittata with Prosciutto + Fresh Mozzarella |
- 2 cups cherry tomatoes (I used heirlooms)
- 6-7 cloves garlic, peeled
- 1 large onion, chopped
- 2 tbsp extra virgin olive oil
- 1 dozen eggs
- 1/4 cup half and half
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 oz prosciutto and 5-6 thick slices of fresh mozzarella, for topping
- Preheat oven to 400 degrees F.
- Toss cherry tomatoes and peeled garlic in a tablespoon of olive oil. Spread evenly on baking sheet and roast at 400 for 20 minutes.
- In a pan, saute chopped onion in a tablespoon of olive oil until translucent, about five minutes. Set aside.
- Whisk together eggs, half and half, basil, oregano, salt, and pepper. Using a slotted spoon, remove onions from pan and stir into egg mixture.
- Remove tomatoes and garlic from oven. Using a slotted spoon, place tomatoes and garlic in a food processor or blender and blend until desired consistency is reached. Stir this mixture into your eggs as well.
- Grease a 10 inch oven-safe skillet and pour mixture into skillet. Bake at 375 for 25-30 minutes until eggs are firm to the touch.
- Using some serious heavy duty oven mitts, remove skillet from oven and top with mozzarella and prosciutto, then place skillet back in oven and turn oven up to broil. Leave skillet in oven for 3-5 minutes until cheese is melted and bubbly. Remove CAREFULLY and consume!
I’m linking this post to August’s Kitchen Bootcamp Challenge over at My Kitchen Addiction! As an egg lover, a frittata is my favorite make-ahead meal for the week. It’s so adaptable and can be super quick to make. Its versatility knows no end, a blank canvas for colorful veggies, flavorful meats, and melty cheeses!
{ 3 comments… read them below or add one }
the prosciutto and mozzarella looks like a perfect edition. I am absolutely loving all your delicious recipes
Emilie @ Hungry Delights recently posted..WIAW – Summer Compensation & Best (Healthy) Lasagna in the UNIVERSE
This is a gorgeous frittata! And, I absolutely love proscuitto and mozzarella… Can’t wait to try it. Thanks for submitting it to this month’s Kitchen Bootcamp!
Jen @ My Kitchen Addiction recently posted..Southwest Chicken Noodle Casserole
Thank you Jen! You’re welcome!