Greens Frittata with Mozzarella and Prosciutto
Recipe Date:
April 1, 2024
Serving Size:
6
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 6 ozs arugula or spinach, stemmed and sliced
- 2 small garlic cloves, minced
- salt & pepper
- olive oil
- 8 large eggs
- pinch of red pepper flakes
- 2 tbsps grated parmesan
- 1/4 lb fresh mozzarella, thinly sliced
- 4 slices of prosciutto, torn into strips
Directions
Tasting Notes: We love earthy greens with Pinot. Spinach and arugula in particular compliment the earthy and savory elements of the Pinot.
Serena's Tips: You can substitute gruyere for the mozzarella if you want it to be a little sharper. We also increase the amount of greens when we make it.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/12146-greens-frittata-with-mozzarella-and-prosciutto
Recipe courtesy of David Tanis for the New York Times. Photo courtesy of Jim Wilson for the New York Times.
