LA Times Prosciutto and Onion Frittata
I was busy all day and had seen this recipe for Prosciutto and Onion Frittata from the LA Times so I gave it a try. It’s basically an omlette, but better and you can have it immediately hot or save it for later and serve room temperature. The recipe sounded simple and it was. I did use a cast iron skillet and probably would use a non-stick pan next time, although it still came out without much problem. I like my eggs well done, so for some it might be considered a little overdone but I thought it was excellent, quick and I have enough left for breakfast. I would definitely make it again.
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Pictures of Prociutto and Onion Frittata from LA Times « Simplycooking101's Blog
[…] from my recent post on one of their recipes made it to the LA Times food website for the Prosciutto and Onion Frittata – you have to go all the way down to the bottom of the page in the food photos box but hey […]