Mushroom, Prosciutto and Fontina Frittata

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How was your weekend? 

Did you watch the Derby?  I didn’t.  But I know that if I would have, I would have been rooting for “I’ll Have Another” because I’ll always have another.  I could have won a lot of money on that one…

Did you enjoy some margaritas?  I did!  They were fantastic.  I’ll have another 😉

I also went to the DC food Truck Festival.  It was awesome.  40+ food trucks all in one place?  I ate way too much food, but it was worth it. 

After such an indulgent weekend, I’m ready for a salad!

I don’t have a salad recipe today, but I do have something considerable lighter than anything I consumed over the weekend.   Today, we’re having frittatas!  I love them because they come together so quickly and can be easily adapted to whatever you have in your fridge. 

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For this version, chop up some mushrooms and onions.

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Saute them over medium heat in a little olive oil.

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Then, slice up some delicious, salty prosciutto. 

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Add that to your pan, and continue to saute.

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Meanwhile, mix up some eggs and milk until well combined.

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Spread your mushrooms, onions and proscuitto evenly around the pan and add you eggs. 

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Grate up some smooth, tangy fontina.  When you need perfectly melty cheese, fontina is your go-to.

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As the eggs begin to set from the bottom, sprinkle the top with the fontina cheese. 

Put the whole thing in a hot oven and cook until the eggs are set throughout. 

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You can also broil the top a little  so the cheese gets nice and brown. 

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Then, just cut and serve.  This quick egg dish is so versitile, too.  Dont’ be afraid to change out the ingredients for ones that you like better, or even just ones that you have on hand.  Prefer cheddar cheese?  Go for it!  Don’t like mushrooms?  Leave them out.

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Mushroom, Proscuitto and Fontina Frittata

Makes 4 servings

Print this recipe!


  • 2 cups mushrooms, chopped
  • 1 small onion, diced
  • 2 tsp olive oil
  • 4 oz proscuitto
  • 6 eggs
  • 1/2 cup milk
  • 4 oz fontina cheese


  1. Preheat oven to 350 degrees.
  2. Heat oilive oil a large, oven safe saute pan over medium heat.
  3. Add mushrooms and onions. Cook for about 5 minutes, until softened.
  4. Add proscuitto and cook and additional 1 minute.
  5. Meanwhile, whisk eggs and milk together until well combined.
  6. Spread mushrooms, onions and proscuitto evenly around pan.
  7. Pour egg mixture into pan and cook for about 3-4 minutes.
  8. Meanwhile, grate the cheese. Sprinkle the grated cheese evenly on top of the egg mixture.
  9. Transfer pan to oven and cook until eggs are set, about 8 minutes.
  10. If desired, broil the fritatta until the cheese is browned.



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3 comments to Mushroom, Prosciutto and Fontina Frittata

  • Ann

    This dish looks great – think I’ll make it this evening for dinner. Glad you had a great weekend – eating your way around DC. Give me a call when you have a chance – so we can catch up.

  • Meghan Kramer

    How do you know if your saute pan is oven safe?

    • Well, most pans are. If yours is all metal, it should be fine. If the handles are rubber/plastic you might have a problem. I would use a different pan, but check the bottom of the pan and see if it says “oven safe.”

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