Serves 6 to 8
1/4 cup (60 ml) heavy cream
2 tablespoons grated Parmesan
Pinch of salt
Pinch of coarse black pepper
3 tablespoons olive oil
1/2 medium yellow onion, thinly sliced
1 medium Yukon Gold potato, peeled and thinly sliced
6 ounces (170 g) cherry tomatoes, halved
4 slices prosciutto
4 ounces (110 g) whole-milk ricotta
2 tablespoons finely sliced chives
Preheat oven to 350F (180C).
In a medium bowl, whisk together the eggs, heavy cream, Parmesan and pinch of salt and pepper. Set aside.
Heat a 10-inch non-stick sauté pan over medium heat. Make sure the pan doesn’t have a plastic handle as it needs to go in the oven.
Add olive oil, onions and potatoes. Season with a pinch of salt and pepper. Cook over medium to low heat until potatoes are tender (not falling apart) stirring occasionally. Transfer the mixture to a plate lined with paper towels to drain excess oil. Return the mixture to the sauté pan and place back on medium heat.
Add egg mixture and with a spatula, stir the center to allow it to cook slightly. Place the tomatoes, prosciutto, ricotta, and chives on top. Transfer to the oven and finish baking for another 12 to 15 minutes.
Slide onto a plate and serve warm.
Recipe courtesy of: The Little Room of Style
This James-Beard nominated blog is one of the best resources to induce food envy. Cannelle et vanille‘s mastermind blogger, chef and food photographer Aran Goyoaga, is responsible for all of these tantalizing recipes and food art. This cherry tomato, prosciutto and ricotta frittata could satisfy any craving. Don’t be upset if yours doesn’t turn out as ridiculously perfect as Aran’s. With some practice and one of cannelle et vanille photography and food styling classes you will be a pro.