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Frittata with Potato and Prosciutto

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Why don’t I make frittatas every weekend?

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Giada has this recipe in the antipasti section of Everyday Italian.  In my book — that I will never write — frittata belongs in the brunch aisle.

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Brown some potatoes with onion and add the rest:  basil, Parmesan, prosciutto, and eggs whisked with whipping cream to make them light and fluffy.

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This version of the recipe turns it into a sandwich.  What a great idea.

Eat Well and Savor.

 

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

One response »

  1. Um this looks absolutely delicious and if I could cook without burning everything I would totally attempt to make it. YUM.

    Reply

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