Frittatas are supremely underrated, if not altogether unknown. When you describe them to the average Joe they typically stare at you and say, “You mean an omelet?” No! Well, kind of. The devil is in the details and the difference is all in the technique. Whereas an omelet is made over the stove and is usually flipped to cook both sides, a frittata is finished in the oven where the top cooks without you messing it up.
If you’ve ever tried to flip an omelet only to have half of it on the floor, frittatas will be your new go-to breakfast/brunch recipe, especially if you like to add lots of fillings which makes the whole omelet-on-floor scenario that much more likely. They’re dead simple, affordable, quick, healthy, filling, can feed a crowd, use a single pan, I can go on but you get the picture. Once you’ve mastered the basic principles, the possibilities are endless and you’ll make it over and over again.
Because of its simplicity and use of classic Italian flavours that everybody loves, this recipe with Tomato, Basil and Prosciutto is one of my favorites and is what I recommend to anyone popping their frittata cherry.
8 organic, free-range eggs
2 shallots – juliened
1 roma tomato – thinly sliced into discs
6-8 slices of prosciutto – look for a natural one made with little more than salt and pork
1 handful fresh basil
1 red chili (optional)
1Tbsp tepid water
Sea salt and black pepper
2Tbsp Ghee or clarified butter
- Preheat the oven to 375F.
- In a large bowl, vigorously whisk the eggs with 1tbsp of tepid water, a pinch of sea salt and a pinch of black pepper until all of the lumps have disappeared and froth starts to form at the top. Set aside for the moment.
- Heat 2tbsp ghee in a cast-iron or oven-safe skillet over medium-low heat.
- Add the sliced shallots to the pan, season with a pinch of sea salt and sautée for 3-4 minutes. Stir continuously to prevent burning. It’s okay if you get little color on them.
- Turn the heat off and pour the whisked eggs into the skillet.
- Evenly disperse the shallots throughout. Next, evenly lay the tomato slices directly into the egg mixture. At this point I like to season the top of the frittata with a bit more fresh-cracked black pepper but this step is optional.
- Carefully transfer the pan into the preheated oven and bake for 12-15 minutes or until the top of the frittata has set yet is still soft in the middle.
- Remove from oven and delicately drape prosciutto slices overtop. Garnish with fresh basil leaves and sliced chilies (optional).
- Slice into pie-shaped wedges and serve immediately alongside a simple arugula salad dressed with EVOO, lemon juice and freshly cracked pepper.