Shiitake, Fontina, And Prosciutto Frittata

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 tablespoons butter, divided
• 1 cup thinly sliced shallot (about 4 large)
• 1 (3 ounce) package thinkly sliced prosciutto, slivered (about 3/4 cup)
• 8 ounces shiitake mushrooms, stemmed, caps thinly sliced
• 12 large eggs
• 2 cups packed coarsely grated fontina cheese, divided
• 1/4 cup chopped fresh italian parsley
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 350 degrees.
• 2 melt 3 tablespoons butter in 12" nonstick ovenproof skillet over medium heat. add shallots; saute 2 minutes. add prosciutto; saute until almost crisp, about 3 minutes. add mushrooms, saute until brown and tender, about 6 minutes. cool mushroom mixture in skillet 10 minutes.
• 3 whisk eggs, 1 cup grated fontina cheese, parsley, salt and pepper in large bowl. stir in mushroom mixture. melt 1 tablespoons butter in same skillet over medium heat. pour egg mixture into skillet. cook without stirring until bottom and sides are set (top will be undercooked), about 10 minutes.
• 4 place skillet in oven and bake frittata until top is set, about 20 minutes.
• 5 preheat broiler. sprinkle frittata with remiaining 1 cup cheese. broil until cheese melts, about 2 minutes. using heatproof spatula, loosen frittata on all sides. slide onto platter.
• 6 can be made 2 hours ahead. let stand at room temperature.