Frittata with Cheese, Prosciutto and Caramelized Onions

Mother's Day is Sunday, and although some people have reservations, I'm sure there are a few people out there scratching their heads, trying to come up with a plan.  Brunch?  Breakfast in bed?  BBQ?  Out to dinner?  If your plans are to stay at home and relax with your favorite lady (or even if your plans are just to stay at home and relax in general) why not relax with a delicious start to your day?! I was introduced to this dish when my friend Katie served it at a brunch she hosted.  After once bite, I knew I needed the recipe!  Imagine my surprise when I learned that the cheese on top was not feta, but goat cheese, which I typically don’t eat.  I made mine with feta, but the goat cheese was excellent, too! 

Frittata with Cheese, Prosciutto and Caramelized Onions

Serves 4

Adapted from this recipe

Ingredients

Caramelized Onions

• 1 large onion
• 2 tablespoons olive oil

Frittata

• 8 large eggs (I used 1/2 egg whites)
• 1/4 cup milk (I used 2%)
• 4 ounces prosciutto di Parma
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 ounces Parmesan, grated
• 6 ounces feta cheese, crumbled (I used reduced fat)

Directions

For the Onions

1. Remove the shoot and base of the onions. Peel off the onion skin and cut the onions from pole to pole.
2. Cut the onion into 1/4-inch slices. Add the olive oil to a large sauté pan over medium heat, then add the onions and season with the salt.
3. Cook until the onions begin to wilt, about 30 minutes, stirring every 15 minutes to prevent sticking. Reduce the heat to low and continue to stir every few minutes as the onions reduce in size.
4. Continue cooking until the onions are dark brown. Turn off the heat and scrape up any bits that are stuck to the bottom of the pan. Allow the onions to cool.

For the Frittata

1. Preheat the oven to 350 degrees F
2. In a small bowl, add the eggs and milk and mix to combine.
3. Chop the prosciutto into 1/2-inch pieces.
4. Add the butter to an oven-safe pan over medium heat. Once the butter has melted, add the olive oil and reduce the heat to medium-low.
5. Pour the egg mixture into the pan. When the eggs start to set, add the Parmesan and prosciutto. Stir gently and dot the top with the feta cheese.
6. Bake in the preheated oven until the frittata is set and the feta cheese is melted, about 15 minutes.
7. Remove from the oven and using a rubber spatula, loosen the frittata from the sides of the pan. Slide it onto a cutting board and cut into wedges. Arrange the wedges on a serving platter and top with caramelized onions before serving.

Although this dish is pretty healthy to begin with, I couldn’t help but tweak it to make it even healthier. I always aim to lighten up dishes without sacrificing flavor.  To start, I used half egg whites and half whole eggs. I used 2% milk because that’s what I had on hand. Additionally, I used reduced-fat feta. Little adjustments without sacrificing flavor-my favorite! 

It was protein-packed and loaded with flavor. Frittatas are so versatile- find anything in your fridge and throw it in! This is such a simple dish that can be tossed together in a pinch! In this case, caramelizing the onions took twice as long as cooking the dish itself. The tangy feta, the salty prosciutto, the sharp parmesan, and the sweet, caramelized onions combine to make the perfect breakfast!

Like what you see? Want more? Liz writes a food blog titled Blog is the New Black, where you can find many more delicious recipes. Original post for this recipe can be found here.