“Frittata” can mean different things to different people, but they all share the same basic template: Fresh eggs beaten with savory ingredients, and then slowly cooked. From there, though, variation abounds. The classic Italian version may be the best known, but take a quick survey around the world, and you’ll find frittata-like recipes in kitchens everywhere from Thailand and Vietnam to Iran and Spain.
This humble dish is comfort food at its simplest – and quickest. With farm fresh eggs and a handful of leftovers, you don’t even need to take a trip to the market to fashion a wonderfully complete and satisfying meal.
I’m a frittata fanatic – it makes easy work of breakfast, lunch, or dinner – but there are times when I find myself in need of grab-and-go food.
The solution? Prosciutto-Wrapped Mini Frittata Muffins.
Prosciutto – thinly sliced Italian dry-cured ham – is prepared by rubbing the pork with salt, which draws out the moisture and concentrates the flavors over a period of months or years. Wrapped around easy-to-handle egg muffins, the salted pork shell adds a terrifically savory crisp to the ingredient mix within.
Make some frittata muffins this weekend, and you’ll have plenty of leftovers to last you into the workweek – that is, if you can keep yourself from finishing the whole batch.
Hai fatto frittate!
What’s your favorite frittata variation?
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013)!
