Food and Wine Matching - Prosciutto, Fresh Pea and Parmesan Frittata

Ingredients

  • ½ white onion, diced finely
  • 1 clove garlic, crushed
  • 10g butter
  • 300g peas, shelled (300g is the pre-shelled weight)
  • 6 - 8 slices prosciutto (depending on size of the slice), cut into 2 - 3cm squares
  • 300g peas, shelled (300g is the pre-shelled weight)
  • ½ cup flat leaf parsley leaves
  • 8 eggs
  • Pepper
  • 100g parmesan

Method

  1. Fry onion and garlic together with butter in a pan until the onions go glassy.
  2. Place in the tin and add the peas, prosciutto and parsley. Mix loosely.
  3. Beat eggs until well combined, pour into the tin.
  4. Using a potato peeler, place a generous covering of shaved parmesan on top.
  5. Grind pepper on top.
  6. Place in oven and cook for 20 - 30 minutes or until brown on top and risen.
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