Prosciutto, Caramelized Onion, and Truffle Cheese Frittata

February 19, 2018 by Nicole Collins

Guys…we’ve made it to triple digits!

This is my 101st post!

That is such a craaaaaaaazy thought for me!

I’m going to let you in on a little secret. I know you love those! When I first started this blog journey less than a year ago, I really wasn’t sure I had enough content (or talent) to keep this baby up and running. My original goal was to post at least once per week. And, I planned to share a lot more doggie posts, because I thought I might need some filler material.

But, as it turns out, this old brain of mine has a lot more floating around up there than I originally thought! I quickly realized that my minimum posts needed to be twice a week; and honestly, I’d love to figure out how to manage my time in a way to post even more.

What do you guys think? Any requests? Want some more Yummy Muffin every week?

I aim to please.

And suddenly, I’m dreaming of Christian Grey. <-- My fifty fans know what’s up.

Ok, back on track, Nicole…

So, for my 101st post today, I’m giving you a variation of recipe that I actually give you all of the time. You guys seem in to it though, so I’m going to keep giving them to you.

What is it? Well, it’s Prosciutto, Caramelized Onion, and Truffle Cheese Frittata…that’s what!

I know this one is a mouthful today, but I didn’t really know what else to call it. Deliciousness didn’t seem like a title that would help you know what you’re about to get in to.

Though, who wouldn’t want to eat something called Deliciousness?

You guys know by now how I feel about frittatas…cheap, easy, healthy, low carb, diverse…the list goes on and on. So, we’re fancying this one up a little bit today by adding some extra special ingredients: prosciutto and truffle cheese.

I’m going through a MAJOR truffle obsession right now. Like, it’s all I want. Truffle fries. Truffle burgers. Truffle Dip (which I’ve got a killer recipe for you coming soon!) Truffle Cheese. Truffle, truffle, truffle.

Here’s the thing about the truffle cheese. It’s actually kinda subtle in this frittata. And truffle is rarely accused of being subtle. You’re not overwhelmed by that funky flavor that truffle brings to the party. But instead, you’re like “hmmm, what’s that interesting hint of something I taste?”

And bonus tip! Truffle cheese can be a little pricey, and we won’t use a whole block for this frittata. But, you can wrap it up tightly, pop it in the freezer, and preserve it until you’re ready to use it again. It’s just like new once you thaw it out!

For the caramelized onions, we’re making sure we get them nice and sweet by adding a little honey to them. I love truffle and honey together, so I needed to figure out a way to incorporate it. That’s actually how honey got invited to the party in the first place. The sweet onions go great with the salty prosciutto too!

And, as always, this frittata is perfect for breakfast, lunch, and dinner. That’s my fav kind of meal!

And just as a side note, if you’re wondering why we’re celebrating the 101st post and not the 100th, it’s because I wasn’t paying attention and missed lucky 100. 101 is way more fun anyway! :-)

Enjoy, and let’s eat!

Prosciutto, Caramelized Onion, and Truffle Cheese Frittata

Serves: 4 Print

Ingredients:

  • ½ tbsp olive oil

  • 1 onion, sliced

  • ½ tbsp honey

  • 1 garlic clove, minced

  • 8 eggs

  • 1/8 cup heavy cream

  • 1/8 cup unsweetened almond milk (or milk of your choice)

  • ½ tsp + ¼ tsp salt

  • ¼ tsp + ¼ tsp pepper

  • 2 tbsp parsley, finely chopped

  • ½ tsp dried thyme

  • 1 cup shredded truffle cheese

  • 3 slices prosciutto, torn

Directions:

  1. Preheat oven to 400 degrees. In a medium bowl, whisk eggs, cream, milk, ½ tsp salt, and ¼ pepper, parsley, and dried thyme together. Stir in truffle cheese. Set aside.

  2. Heat olive oil over medium high heat in a 10 inch oven safe skillet. Add onions, ¼ tsp salt, ¼ tsp pepper, and honey. Stir to combine. Saute for 10-12 mins, stirring often, until the onions are deep brown and caramelized. Add garlic, and saute for about 1 minute until fragrant.

  3. Pour egg mixture in to skillet over onions. Use a spatula to move the onions around so everything is evenly distributed and egg has a chance to touch the bottom of the pan. Top with torn prosciutto, distributing even around the top surface. Let set for 2 minutes. Remove from heat and transfer to oven. Bake for 8-10 mins until the frittata starts to turn golden brown around the edges. Switch to broiler, and broil for 2 mins to help crisp the prosciutto. Remove from oven, and check to make sure a knife inserted in the center comes out clean. Serve.

Recipe notes:

*The truffle notes in this are subtle, but adds just enough to make you say hmm. If you want a little more pronounced truffle flavor, top with a light drizzle of truffle oil. Truffle oil is potent, so use sparingly if you go that route.

*I don't use a whole block of truffle cheese for this frittata; and since it can be a little pricey for cheese, I make sure I don't waste it. You can store extra cheese in the freezer by keeping it in it's package or wrapping it in plastic wrap, then sealing it in a freezer safe bag before tossing it in the freezer. When you're ready to use it again, pop it in the fridge overnight to thaw. Just like new!

*This is great for breakfast, lunch, or dinner alongside some fresh fruit or a small side salad.

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