Based on our pantry, we experimented with a basic frittata recipe (see below). Directions: first, preheat oven to 375. In a medium mixing bowl, combine 6 large eggs with ¼ cup half and half (we used 2 Tbsp light whipping cream and 2 Tbsp 1% milk). Stir in 4 oz shredded cheddar cheese and set aside. Second, peel and shred 2 large Russet potatoes; we used a traditional cut shredding size (yielding wide and flat strands, like linguine), and set aside (see Note below). Third, heat 1 Tbsp a 10-inch cast iron pan on medium heat, then add 2.5 oz finely diced or shredded prosciutto. Saute until slightly crisp (about 2 mins), then add the shredded potato. Gently mix and let the potatoes cook halfway (about 4 mins). Fourth, pour the egg-cheese batter over the potato-prosciutto mixture. Season lightly with black pepper. Lightly drizzle the inner perimeter of the pan with 1 Tbsp olive oil, and use a rubber spatula to trace the perimeter (this is to mitigate the egg mixture sticking to the pan). Fifth, thinly slice a medium tomato (we used vine-ripe) crosswise into ½-inch slices. Place the tomato slices in a single layer on top of the uncooked frittata mixture, then sprinkle with 2-3 oz shredded cheddar. Finally, place in preheated oven and bake at 375 until frittata is fully set (about 18 mins). Place under broiler (set on low) until cheese is slightly browned. Remove from oven, let set on stovetop for a few minutes, then serve. (Apr. 2020)
Note: Because we shredded potato by hand, it yielded some liquid that made the end result less crispy. The next time, we will try drying the shredded potato with paper towels to make the shreds bone-dry before adding to the pan.
Cooking Adventures 