Shiitake, Fontina, and Prosciutto Fritatta

originally from Bon Appétit

adapted by Sisi Damner

serves 8

4 tablespoons butter, divided

1 cup thinly sliced shallots (about 4 large)

1 3-ounce package thinly sliced prosciutto, slivered (about 3/4 cup)

8 ounces shiitake mushrooms, thinly sliced

12 large eggs (or the equivalent of Egg Beaters)

2 cups packed, coarsely grated Fontina cheese, divided

1/4 cup chopped Italian parsley

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Preheat oven to 350 degrees.

Melt 3 tablespoons of butter in a 12-inch nonstick ovenproof skillet over medium heat. Add the shallots and saute them for about 2 minutes. Add the prosciutto and saute until almost crisp, about 3 more minutes. Add the mushrooms and saute them until they are brown and tender, about 6 minutes. Cool the mushroom mixture in the skillet for 10 minutes.

In a large bowl, whisk the eggs and add 1 cup grated cheese, parsley, salt and pepper. Stir in the mushroom mixture. Melt the remaining 1 tablespoon butter in the same skillet over medium heat. Pour the egg mixture into the skillet and cook without stirring until the bottom and sides are set, about 10 minutes. The top will be undercooked.

Bake the frittata in the oven until the top is set, about 20 minutes.

Preheat the broiler and sprinkle the remaining cheese on top of the frittata. Broil until the cheese is bubbly, about 2 minutes.

This can be made ahead and served at room temperature or served directly from the oven.

This frittata is delicious served as a side dish, a brunch dish with sausages on the side or a luncheon dish with a lovely green salad.