by formerchef
Photo by formerchef
formerchef's Notes:
12 eggs Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
1 tablespoon fresh thyme Ask a question about this ingredient
2 ounces arugula Ask a question about this ingredient
1 russet potato (about 8 oz) Ask a question about this ingredient
2 ounces thinly sliced prosciutto Ask a question about this ingredient
1/2 yellow onion thinly sliced Ask a question about this ingredient
1 teaspoon olive oil Ask a question about this ingredient
2 ounces goat cheese, crumbled Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepPeel the potato and thinly slice. I used a mandoline to slice the potato as thin as for chips/crisps. Put the sliced potatoes in bowl and cover them with cold water to keep them from turning brown.
Ask a question about this stepSlice the onion and saute in olive oil until soft and translucent.
Ask a question about this stepButter a 9x12 baking dish and lay down an overlapping layer of potato slices on the bottom of the dish (you will use about half the potatoes). Spread out the layer of cooked onions and then the prosciutto. Put down a layer of arugula and top with crumbled goat cheese and half of the thyme.
Ask a question about this stepWhisk together the egg and milk and gently pour over the layers in the pan. Top with the remaining slices of potato and sprinkle fresh thyme on top.
Ask a question about this stepCover with foil and put in 350 degree oven. Bake for about 30 min before removing the foil. The frittata is done when the eggs are set. I wanted it to be a little more brown on top, so for the last 5 minutes, I brushed the top with melted butter and put it under the broiler.
Ask a question about this stepYou can never go wrong with prosciutto and then toss in some goat cheese, thyme and arugula, the perfect brunch meal. We are on our way, pour a mimosa please!
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
This is my new "go to" for having guests over for breakfast or brunch. It is elegant and the flavors all go exquisitely together. So many of these egg dishes leave you feeling full and heavy. This does not. I would say it's not for a large crowd, no more than 6 people. It's perfect! I serve with croissants and mimosas. Thank you for sharing it.