Frittata al forno con porcini, peperoni e prosciutto

For the Story: Italian 101: “La Frittata”

For the Frittata:

8 whole eggs (medium)

170 g/ 6 oz porcini mushrooms- finely chopped

1 yellow pepper (medium)

170 g/ 6 oz prosciutto- finely chopped

1 leek finely chopped (medium)

57 g/ 2 oz white onion- finely chopped (medium)

170 g/ 6 oz fontina- grated (set aside 57 g/ 2 oz for sprinkling)

4 fresh basil leaves- finely chopped

1/2 tsp salt

extra virgin olive oil

salted butter

The Hardware: 10 inch round baking dish

The Prep Work:

  1. Adjust oven rack, second from  the top
  2. Preheat oven to 350°.
  3. Keeping all vegetables separate, finely chop the leeks (white and light green part only), the porcini, yellow bell pepper, onions and basil.
  4. Carefully butter your baking dish.

The Process:

  1. Heat 1  1/2 tablespoon oil in a non-stick skillet.
  2. Add onions, add pinch of salt and stir often until soft and translucent (5 minutes)
  3. Add leeks and stir often until soft (5 minutes)
  4. Add porcini, yellow pepper and basil, stirring often. Cook just until liquid has evaporated (up to 10 minutes).
  5. While vegetables are cooking, whisk eggs in a bowl.
  6. Add 4 oz of fontina and prosciutto. Mix well.
  7. Gently pour mixture into bake dish.
  8. Bake for 25-30 minutes at 350 F or until top of frittata and golden brown and center is firm.
  9. Sprinkle remaining 2 oz of fontina on top of warm frittata.
  10. Serve warm or room temperature.

 

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About Chef

LifeisaBowlofPasta

For Founder and Food Blogger, Jo Ann Tartaglia, there is more to food than what we see on our plates. "It not only feeds the body, but nourishes the soul ...

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