You Had Me at Prosciutto
Recently, a friend asked me for a breakfast recipe with prosciutto and not long after that I found “Prosciutto and Sweet Potato Frittata” written in an old notebook. The rest is, as they say, history. A few tries and a few tweaks have brought you a frittata with a secret ingredient: ricotta.
No Cast Iron, No Problem
I use a cast iron pan that can be used on the stove top as well as in the oven. If this isn’t an option for you, don’t fret! Follow the directions at this link from Bon Appetit and you’ll be a pro at flipping your frittata!
The directions for the Prosciutto and Sweet Potato Frittata are pretty straight forward so you can definitely chop and slice and dice and shred as you go. I personally prefer this dish cold, but you can eat it warm as well.
Need More Frittata?
This dish cuts into 8 even slices. Don’t let the size of the slices fool you, this is a super satisfying dish. But if you are looking for something a little bigger, feel free to add more eggs. Just increase your cook time – you’ll know it’s fully cooked when the eggs aren’t runny on top. This is also a really good idea for meal prep.
Things are Coming Along
Small update in The Fancy Napkins world, I have slowly but surely been working on updating old posts in addition to scheduling myself time for new ones. I am in a pretty good headspace right now and feeling motivated to get recipes to you! Please feel free to fire off an email to me (laura@thefancynapkins.com) if you have any types of recipes you want me to work on. Who knows – I might already have one on the to do list and you could be all the motivation I need to hammer it out!
Like I said, I am updating the old and bringing in the new so please be patient with me while I get it all rolling. Be sure to sign up for the Fancy Napkins Newsletter before you go today so you don’t miss a single thing from The Fancy Napkins kitchen!
Happy cooking!
Prosciutto and Sweet Potato Frittata
Ingredients
- 3 tablespoons olive oil
- 1 small yellow onion diced fine
- 2 cups sweet potato peeled and shredded (approximately one small sweet potato)
- Salt and pepper to taste
- 8 eggs
- 1/4 cup milk
- 1/2 teaspoon paprika
- 3/4 teaspoon dried mustard
- 1 teaspoon seasoning salt
- 3 slices prosciutto
- 3/4 cup ricotta
Instructions
- Preheat oven to 350 degrees F
- Heat olive oil in cast iron pan on medium heat and add diced onion
- As onion cooks, peel and shred sweet potato before adding to oil and onions
- Season with salt and pepper
- Cook, stirring occasionally, for about 10 minutes
- Meanwhile, in a mixing bowl, crack 8 eggs and whisk with 3/4 cup milk, 1/2 t paprika, 3/4 t dried mustard and 1 t seasoning salt
- Decrease heat to medium low and add egg mixture to pan
- Tear up the prosciutto and scatter on top of eggs (you may or may not use three - up to you!)
- Add tablespoon sized dollops of ricotta to empty spots among the egg and prosciutto
- Season with pepper, if you like
- After approximately 5-7 minutes, the egg on the edge of the pan should appear to be cooked. Remove pan from stove top and put in the oven to cook for about 15-18 minutes, or until the egg is no longer liquid on top
- Serve warm or cold
