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the low carb way

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Prosciutto, Scallion and Goat Cheese Frittata

Posted by Solitary Dancer on May 7, 2007

This recipe is from Culinary In The Desert Country. This is a fabulous blog, and every now and then he posts a recipe that will work for us. Stop by and pay Joe a visit. You won’t be sorry.

Crispy Prosciutto, Scallion and Goat Cheese Frittata (Adapted from Real Simple)


Photo By Joe

INGREDIENTS:

1 tablespoon extra-virgin olive oil
4 scallions, thinly sliced on the diagonal
4 ounces prosciutto, torn into 1″ pieces
6 large eggs
4 egg whites
3 tablespoons milk
2 ounces fresh grated Parmesan cheese
1/4 teaspoon black pepper
3 ounces goat cheese, crumbled

DIRECTIONS:

Heat oven to 350

In a large oven-safe skillet, heat 1 tablespoon oil over medium. Add the scallions – cook until tender, about 1 1/2 minutes. Add the prosciutto – cook until slightly crisp, 3 to 4 minutes.

While you’re waiting on the prosciutto, whisk together the eggs, egg whites, milk, Parmesan and pepper in a medium bowl. Stir in the cooked scallions and prosciutto. Quickly pour the mixture into the skillet and use a spatula to evenly distribute the ingredients.

Bake until browned around the edges and puffed, about 10 to 20 minutes depending on your skillet size. We used a large 12″ pan and it took just about 12 minutes. When it is almost set, preheat the broiler and scatter the crumbled goat cheese on top. Place under the broiler just until lightly browned – about 1 or 2 minutes.

Makes about 4 servings.

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