PROSCIUTTO & SPINACH FRITTATA
"Italy's version of an open-face omelet"
PREPARATION TIME: 40 Minutes – Makes 4 Servings
EQUIPMENT: mixing bowls, Kitchen Machine food cutter, 3-quart Casserole karahi pan
1 cup egg whites, 3 to 4 eggs
4 whole large eggs
1/4 cup pecorino Romano, grated Cone #1
4 slices Prosciutto ham, chopped
4 cups fresh spinach leave, washed
1 cup Italian gravy (spaghetti sauce, optional)
1/4 cup reduced fat cheddar, shredded Cone #2
2 tablespoon unsalted butter
4 tablespoon Ricotta cheese
4 fresh basil leaves, chopped
For beating egg whites until stiff, use a small deep bowl with a rounded bottom for 4 egg whites or a large, deep bowl for more. You will get more volume when beating egg whites if you first bring them to room temperature.
In a medium bowl, beat whole eggs to a froth. Stir in grated cheese, Prosciutto and spinach. Mix well.
Fold egg mixture into egg whites and mix well.
Preheat 3-quart casserole over medium heat (induction 250°F/121°C), melt butter to coat entire pan. Pour egg mixture into casserole pan, top with grated cheddar, cover and closed the vent. Reduce heat to medium-low (Induction 180°F/82°C) bake on top of the stove, about 20 minutes.
To serve; top each serving with 1 tablespoon Ricotta cheese and chopped basil. Enjoy!
Calories: 167 • Fat: 8.5 g • Carb: 5 g • Fiber: 2.5 g • Protein: 18 g • Sugar: 0 g • Sodium: 317 mg • Cholesterol: 170 mg