• 2 tablespoons butter
  • 1 pound baby potatoes, chopped
  • 1 small onion, finely chopped
  • Salt & pepper
  • 6 slices prosciutto, chopped
  • 12 eggs
  • ½ cup whipping cream
  • 1 cup grated Parmesan cheese (about 4 ounces)


Serves: 6-8


Heat oven to 450°F. In 12-inch ovenproof skillet, heat butter over medium heat. Add onion and potatoes; Season with salt and pepper. Cook until onion is softened and potatoes are almost cooked through, about 12 minutes, then stir in prosciutto.

In large bowl, whisk together eggs and cream; Season with salt and pepper. Add egg mixture to cooked onions, potato and prosciutto in skillet; Transfer skillet to oven.

Bake until lightly browned and set in the center (when you jiggle the skillet the center doesn't jiggle), 10 to 12. Remove from oven and sprinkle Parmesan over top; Return to oven until cheese is melted. Cut frittata into wedges and serve.