Italian-Inspired Breakfast Frittata

Italian-Inspired Breakfast Frittata


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A savory dish of a fluffy bed of eggs has been stuffed with flavors inspired by its country of origin. Prosciutto, tomatoes, and baby spinach all give their own distinct taste to this classic Italian meal.

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Serving Size / Yield

4 servings


  • 2 Tbs. Butter
  • 2 Tbs. Onion, diced
  • 1/2 C. Baby Spinach, minced
  • 1/2 C. Prosciutto, chopped, plus additional torn slices for garnish
  • 4 Eggs
  • 3 Tbs. Half & Half
  • 2 Tbs. Ricotta Cheese
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 3 Fresh Basil Leaves, chopped, plus additional for garnish
  • 1 Plum Tomato, sliced

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Preheat oven to 400 degrees. Spray a 9" cast-iron skillet with nonstick cooking spray. Melt butter in skillet over medium-high heat. Add onions and spinach to skillet, and cook until tender. Stir in prosciutto and set aside. In a large mixing bowl, beat together the eggs, half & half, ricotta, salt, and pepper. Pour egg mixture into skillet. Cook the eggs, using a spatula to gently push them towards the center of the skillet. When eggs are almost set, stud frittata with tomato slices and sprinkle with basil leaves. Place skillet in oven and bake for 10 minutes, or until eggs are fully set. Gently run spatula around and under the frittata to remove from skillet and place onto serving dish. Garnish with torn prosciutto slices and chopped basil leaves before serving.

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