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● Arugula, Fontina and Prosciutto Omelet
Frittata di Arugola, Fontina e Prosciutto
4 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
1 onion, chopped
6 slices prosciutto, chopped
8 large eggs
salt and freshly ground pepper
2 cups baby arugula, rinsed
1⁄2 cup diced fontina cheese
1⁄4 cup grated Parmigiano-Reggiano
Preheat the broiler. In a large, ovenproof skillet over medi- in Vodka Sauce um heat, warm 2 tablespoons of olive oil and the butter. Add the onions and cook until translucent, about 5 minutes. Add the prosciutto and cook, stirring, for another 2 minutes and set aside. In a bowl, beat the eggs and season with salt and pepper. Carefully add the cooked onion-prosciutto mixture and the arugula to the bowl with the eggs and stir to combine. Return the skillet to high heat and add the remaining 2 tablespoons of olive oil (the pan should be nearly smoking). Immediately pour the egg mixture into the skillet. (The egg mixture will actually bring down the temperature of the skillet from high to medium.) Continue to cook another minute on high, then lower the heat to medium-low to prevent the bottom from burning. (On an electric stove you may want to remove the skillet from the heat a few seconds until the burner cools down.) Continue to cook another 2 to 3 minutes. Run a knife along the outside edge of the eggs to loosen the frittata. When the eggs are set, but still slightly loose on top, scatter the fontina and Parmigiano on top and transfer to the broiler. Cook under the broiler until the cheese is melted and browned. To serve, use a spatula to transfer to a plate or serve directly out of the skillet. ● Serves 4
Wine
Suggestion,
Juicy medium-bodied red