Another frittata.  This time though, I followed a recipe.  I learned some new things and the recipe was well received.  The half-and-half helped the eggs to puff up, and there was a good ratio of cheese added into the uncooked eggs.



I'd recommend making this recipe if you haven't yet been bold enough to just throw in what's in your fridge and make an everything-but-the-kitchen-sink frittata.



Ingredients you'll Need:
1 dozen eggs
2 tablespoons water
salt and pepper
1 packed cup shredded Gruyere
4 ounces prosciutto, diced
1/4 cup olive oil
1 pound baby potatoes, any assortment, peeled and diced
2 scallions, thinly sliced

1.  Preheat oven to 375.  Place oil in a nonstick pan, heat up, then add in the potatoes and cook until golden, about 7 minutes.  Add scallions and cook for a minute or two.

2.  In a separate bowl whisk the eggs, water, cheese and prosciutto.  Season with salt and pepper.  Add to hot pan and let cook until bottom is set, about 3 minutes.  Lift the eggs on the sides so the running egg goes under and cooks more thoroughly.

3.  Place in oven and bake for 10 minutes.  Turn on the broiler and cook for another minute, or until golden and set.

4.  Put onto a board, cut, and enjoy while hot, or even later at room temperature.