Serves a Crowd

Frittata with Prosciutto, Potatoes, Goat Cheese & Thyme

by:
September 15, 2009
4
1 Ratings
Frittata with Prosciutto, Potatoes, Goat Cheese & Thyme
  • Serves 6-8
What You'll Need
Ingredients
  • 12 eggs
  • 1/2 cup milk
  • 1 tablespoon fresh thyme
  • 2 ounces arugula
  • 1 russet potato (about 8 oz)
  • 2 ounces thinly sliced prosciutto
  • 1/2 yellow onion thinly sliced
  • 1 teaspoon olive oil
  • 2 ounces goat cheese, crumbled
  • 1 ounce butter
Directions
  1. Preheat oven to 350 degrees.
  2. Peel the potato and thinly slice. I used a mandoline to slice the potato as thin as for chips/crisps. Put the sliced potatoes in bowl and cover them with cold water to keep them from turning brown.
  3. Slice the onion and saute in olive oil until soft and translucent.
  4. Butter a 9x12 baking dish and lay down an overlapping layer of potato slices on the bottom of the dish (you will use about half the potatoes). Spread out the layer of cooked onions and then the prosciutto. Put down a layer of arugula and top with crumbled goat cheese and half of the thyme.
  5. Whisk together the egg and milk and gently pour over the layers in the pan. Top with the remaining slices of potato and sprinkle fresh thyme on top.
  6. Cover with foil and put in 350 degree oven. Bake for about 30 min before removing the foil. The frittata is done when the eggs are set. I wanted it to be a little more brown on top, so for the last 5 minutes, I brushed the top with melted butter and put it under the broiler.
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3 Reviews

Brent S.
Brent S. January 20, 2019
This was very tasty - the thyme was gorgeous among the prosciutto, goat cheese, and caramelized onion flavors. Just a few thoughts...

1) No seasoning? We followed instructions to the T, trusting the salt from prosciutto and peppery arugula were what the author relied on, and found it probably needed a small amount of both. The prosciutto is inherently quite salty so it certainly didn't need much, but a little would have brought out the flavors more, and a healthy dose of freshly ground pepper... if in doubt, just add it!

2) Of course oven temps/times vary, but we found that ours needed a solid 10 minutes extra bake time for the eggs to be completely set.

3) We will add some parm next time. The goat cheese was delightful, so for sure keep that, but a bit of sharpness from some parm would be a tasty little accessory, I think!

We will definitely be making this again. Thanks so much for sharing!
 
Shopgirl8525
Shopgirl8525 March 20, 2011
This is my new "go to" for having guests over for breakfast or brunch. It is elegant and the flavors all go exquisitely together. So many of these egg dishes leave you feeling full and heavy. This does not. I would say it's not for a large crowd, no more than 6 people. It's perfect! I serve with croissants and mimosas. Thank you for sharing it.
 
ChezUs
ChezUs September 18, 2009
You can never go wrong with prosciutto and then toss in some goat cheese, thyme and arugula, the perfect brunch meal. We are on our way, pour a mimosa please!