Name: Caprese Frittata with Spinach, Mozzarella, Prosciutto & Balsamic Glaze
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 18 eggs; 1 small pkg fresh basil; 1 ½ (227 g) pkgs fresh mozzarella cheese; 3 cloves garlic; 3 small pkgs grape tomatoes; 12 slices prosciutto; 2 shallots; 177 ml whole milk; balsamic vinegar; black pepper; brown sugar; extra virgin olive oil; salt

Caprese Frittata with Spinach, Mozzarella, Prosciutto & Balsamic GlazeCaprese Frittata with Spinach, Mozzarella, Prosciutto & Balsamic Glaze — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

18 eggs

1 small pkg fresh basil

1 ½ (227 g) pkgs fresh mozzarella cheese

3 cloves garlic

3 small pkgs grape tomatoes

12 slices prosciutto

2 shallots

177 ml whole milk

balsamic vinegar

black pepper

brown sugar

extra virgin olive oil

salt

Instructions

Place vinegar and sugar in a small saucepan; bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer until reduced by half, about 5 minutes. Remove from heat and set aside.

Meanwhile, preheat a large ovenproof skillet over medium-high heat.

While the skillet heats up, wash and dry the fresh produce.

Once the skillet is hot, working in batches, add prosciutto in a single layer and cook until crispy, 1-2 minutes per side. Remove to a plate and set aside. (Reserve skillet for later use.)

Meanwhile, place eggs, milk, salt, and pepper in a large bowl, then whisk to combine. Chop or tear mozzarella into bite-sized pieces; add to the bowl, stir to combine, and set aside.

Halve grape tomatoes. Divide between two medium bowls, then set one bowl aside.

Peel, halve, and slice shallots lengthwise into thin strips. Add to the remaining medium bowl with the tomatoes.

Return skillet to medium-high heat, then add oil and swirl to coat the bottom. Add tomatoes, shallot, salt, and pepper; cook, stirring occasionally, until tender, 3-4 minutes.

Meanwhile, preheat oven to broil on high and position rack in the upper third of the oven.

Roughly chop spinach. When the tomatoes are tender, add spinach to the skillet in handfuls, waiting for it to wilt slightly before adding the next handful. Continue to cook until spinach is wilted, then spread veggie-spinach mixture out evenly in the skillet.

Reduce heat to medium-low; pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, 5-7 minutes.

Place skillet in the oven and broil until top of the frittata is set, 4-5 minutes. Remove from oven.

Meanwhile, remove basil leaves from stems; discard stems. Peel and mince garlic. Add both to the remaining medium bowl with the tomatoes along with oil, salt, and pepper, then stir to combine.

Crumble or chop prosciutto into bite-sized pieces.

To serve, cut frittata into wedges and divide between plates. Drizzle with balsamic glaze, then top with tomato-basil mixture and crispy prosciutto. Enjoy!

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