Serve up this savoury frittata at your next brunch.
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 400°F. In ovenproof skillet, heat oil over medium heat. Add onion and garlic; cook, stirring often, for 2 minutes. Remove from heat and let cool slightly.
In bowl, whisk together eggs, cream and mixed herbs; season with salt and pepper. Gently stir in Gruyère. Pour over onion mixture in skillet and top with bocconcini.
Bake on upper rack of oven until top of frittata is golden, 20 to 25 minutes. Remove from oven and top with prosciutto. Top or serve with arugula.
Nutritional facts Per serving: about
- Iron 2.5 mg
- Sodium 775 mg
- Sugars 3 g
- Protein 32 g
- Calories 625
- Total fat 53 g
- Cholesterol 495 mg
- Saturated fat 26 g
- Total carbohydrate 5 g
