Shiitake Frittata Squares With Prosciutto
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Melt butter in a 9 to 10-inch nonstick skillet over moderate heat; then cook mushrooms and shallots, stirring occasionally, 3 minutes
2
Add water and cook, stirring, until liquid is evaporated and mushrooms are tender and golden, about 5 minutes
3
Stir in tarragon
4
While mushrooms are cooking, lightly beat together whole eggs, whites, Parmesan, kosher salt, and pepper, to taste
5
Preheat broiler
6
Add egg mixture to mushrooms; then cook over high heat, stirring briskly, until eggs are softly scrambled, 2 to 4 minutes
7
Reduce heat to low and form frittata into a 6 1/2-inch square with a spatula
8
Cook over low heat until bottom is set, about 2 minutes
9
Place skillet under broiler (wrap nonmetal handles in foil), 5 to 6 inches from heat, and broil until eggs are just firm to the touch and barely golden, 1 to 2 minutes
10
Transfer frittata to a cutting board and cool
11
Trim edges of square, then cut frittata into 24 rectangles
12
Cut each prosciutto slice lengthwise into 3 strips
13
Wrap a prosciutto strip lengthwise around each egg rectangle, then tie a chive around crosswise
14
Serve at room temperature
15
Cooks' note: Frittata squares can be made a day ahead and chilled, covered with a dampened paper towel, then with plastic wrap
16
Bring to room temperature before serving