Ingredients Jump to Instructions ↓

  1. g Prosciutto - 2

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Lightly beat eggs with salt and pepper to taste. Slice prosciutto crosswise into 1/4-inch strips. Cut potatoes into 1/4-inch dice to measure 1 1/2 cups. Heat oil in 10-inch nonstick, ovenproof skillet over medium heat. Add leek and saute until just starting to soften, about 2 minutes. Add prosciutto and saute until leek is soft, 1 to 2 minutes. Remove half of leek mixture and set aside. Add potatoes and rosemary to skillet and toss to heat potatoes, 1 minute. Reduce heat to medium-low and add eggs. Do not stir. Cook just until bottom of eggs is set, 3 to 4 minutes. Top should still be wet. Sprinkle with cheese and reserved leek mixture. Broil 4 inches from heat source until frittata is golden and sizzling, about 2 minutes. Invert frittata onto cutting board, sprinkle with tomato and parsley, and cut into wedges. This recipe yields 4 servings. Each serving: 265 calories; 586 mg sodium; 279 mg cholesterol; 13 grams fat; 6 grams carbohydrates; 15 grams protein; 0.62 gram fiber.


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