Crispy Prosciutto and White Onion Frittata

Crispy Prosciutto & White Onion Frittata—a perfect balance of sweet, caramelized white onions, crispy prosciutto, and creamy eggs. Whether you're making it for brunch, a light dinner, or meal prep for the week, this frittata is as versatile as it is flavorful.

PREP TIME: 15 minutes
COOK TIME: 1 hours 20 minutes

Ingredients
1 dozen fresh eggs
8 ounces pancetta, finely diced
1 medium white onion, thinly sliced
2 tablespoons extra virgin olive oil
1/4 yellow bell pepper, thinly sliced
1/4 red bell pepper, thinly sliced
1 garlic clove, thinly sliced
1/2 cup cream cheese, softened
2 cups freshly grated Parmigiano
1 teaspoons each of fresh herbs (basil, oregano, thyme & rosemary), finely chopped
Sea salt and pepper to taste

Directions
Heat a large, oven-proof skillet to medium-high on the stove top. Add pancetta and cook until crispy, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and set aside.

To the same skillet, add the bell pepper slices and cook until they just begin to soften, about 3-4 minutes. Remove from the pan and set aside. Reduce the heat to medium.

Add the olive oil and stir and onions to pan. Stir to coat all of the onion slices with the fat. Cook the onions, stirring every few minutes, until they become a golden caramel color. This process should take about 20-25 minutes.

While the onions are cooking, add the eggs and cream cheese to a mixing bowl. Combine well with an immersion blender or a hand mixer. Mix well as the more air you incorporate into the mixture, the lighter and fluffier your frittata will be.

Preheat your oven to 375 F.

Stir in 2 cups of finely shredded Parmigiano and the fresh herbs.

Once the onions are caramelized add the peppers and pancetta back to the pan, pour the egg mixture into the pan and bake for 35-45 minutes or until the center of the Frittata is set. Mangia Bene!

See more of Cynthia Ferris-Bennett's recipes >>