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Spinach and Prosciutto Frittata

Similar to an omelet, the Italian Frittata is cooked slowly over low heat.  Cut into bite-sized pieces for an unexpected appetizer or enjoy during brunch.

 

Preparation Time: 15 MINUTES

 


Cooking Time: 10 MINUTES 

 

       
Yield: 6 servings as an appetizer

Measurements Ingredients Savings Availability
Extra Large White Eggs Weekly Special $1.99 - Save $1 Add to Shopping list
6 slices  Prosciutto $ Add to Shopping list
 

Sliced

12 leaves  Baby Spinach or Kale Blend Weekly Special $3.99 ea. - Save $2 Add to Shopping list
 

Chopped

1 tbs.  Chives $ Add to Shopping list
 

Chopped

  Salt & Pepper $ Add to Shopping list
 

To taste.

1 tbs.  Olive Oil - 750 ml. Weekly Special $5.99 or 2/$10 Add to Shopping list

1. In a bowl, beat the eggs until blended. Add half the prosciutto, half the spinach leaves, tomatoes, chives and salt and pepper to taste.

 

2. Heat the oil in a 10-inch non-stick pan over medium-high setting. Pour in the egg mixture, reduce heat to medium, and cook until the frittata is set and lightly brown on the bottom. Take a platter, place it over the pan, and invert the pan. Garnish with the remaining prosciutto, basil and tomatoes.