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PROSCIUTTO, CHEESE & SPINACH FRITTATA "Italy's version of an open-face omelet"

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PREPARATION TIME: 40 Minutes – Makes 4 Servings
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EQUIPMENT: mixing bowls, Kitchen Machine food cutter, 3-quart Casserole karahi pan
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Product Description

PROSCIUTTO & SPINACH FRITTATA

"Italy's version of an open-face omelet"

PREPARATION TIME: 40 Minutes – Makes 4 Servings

EQUIPMENT: mixing bowls, Kitchen Machine food cutter, 3-quart Casserole karahi pan

1 cup egg whites, 3 to 4 eggs

4 whole large eggs 

1/4 cup pecorino Romano, grated Cone #1

4 slices Prosciutto ham, chopped

4 cups fresh spinach leave, washed 

1 cup Italian gravy (spaghetti sauce, optional)

1/4 cup reduced fat cheddar, shredded Cone #2

2 tablespoon unsalted butter

4 tablespoon Ricotta cheese

4 fresh basil leaves, chopped

For beating egg whites until stiff, use a small deep bowl with a rounded bottom for 4 egg whites or a large, deep bowl for more. You will get more volume when beating egg whites if you first bring them to room temperature. 

In a medium bowl, beat whole eggs to a froth. Stir in grated cheese, Prosciutto and spinach. Mix well.

Fold egg mixture into egg whites and mix well.

Preheat 3-quart casserole over medium heat (induction 250°F/121°C), melt butter to coat entire pan. Pour egg mixture into casserole pan, top with grated cheddar, cover and closed the vent. Reduce heat to medium-low (Induction 180°F/82°C) bake on top of the stove, about 20 minutes.

To serve; top each serving with 1 tablespoon Ricotta cheese and chopped basil. Enjoy!

Calories: 167 • Fat: 8.5 g • Carb: 5 g • Fiber: 2.5 g • Protein: 18 g • Sugar: 0 g • Sodium: 317 mg • Cholesterol: 170 mg

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