Directions:
- Preheat oven to 350 degrees.
- IN a large bowl, beat the eggs. Beat in the milk, grated Parmigiano-Reggiano cheese, parsley, and basil. Season with salt and pepper.
- In an 8 nonstick ovenproof skillet, heat the olive oil. Add the shallots, and cook over moderate heat until softened, about 7 minutes. Add the tomato and prosciutto and cook, stirring, until warm, about 2 minutes. Pour in the eggs and cook until beginning to set on the bottom, about 3 minutes. Poke the mozzarella cubes into the eggs. Transfer the skillet to the oven and bake frittata for about 20 minutes, until just firm when lightly pressed.
- Set the skillet over high heat and shake the frittata until releases, about 10 seconds. Plac a large, flat plate over the skillet and carefully invenrt the frittata onto it. Let cool for 5 minutes, then cut into wedges and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.26 Kcal (1031 kJ) | ||
| Calories from fat | 142.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.79g | 24% | |
|---|---|---|---|
| Cholesterol | 313.67mg | 105% | |
| Sodium | 560.58mg | 23% | |
| Potassium | 334.32mg | 7% | |
| Total Carbs | 9.38g | 3% | |
| Sugars | 4.26g | 17% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 18.61g | 37% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 2.2mg | 12% | |
| Calcium | 261.7mg | 26% | |
| Amount Per 100 g | |||
| Calories | 135.5 Kcal (567 kJ) | ||
| Calories from fat | 78.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.69g | 24% | |
|---|---|---|---|
| Cholesterol | 172.59mg | 105% | |
| Sodium | 308.45mg | 23% | |
| Potassium | 183.95mg | 7% | |
| Total Carbs | 5.16g | 3% | |
| Sugars | 2.35g | 17% | |
| Dietary Fiber | 0.98g | 7% | |
| Protein | 10.24g | 37% | |
| Vitamin C | 4.2mg | 13% | |
| Iron | 1.2mg | 12% | |
| Calcium | 144mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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