Frittata with prosciutto, cherry tomatoes, basil and bocconcini

Dec. 7

Food Styling ANNA Magazine, Photography Jerry Grajewski

The perfect way to bring the delicious flavours of Italy to your table, in the easiest and least amount of time as possible.

Ingredients

12 eggs

2 tablespoons extra-virgin olive oil

12 slices prosciutto

1 pint cherry tomatoes

6-8 leaves of basil, thinly sliced

1 cup bocconcini, drained and quartered

Sea salt and freshly ground pepper, to taste

Preparation

Preheat broiler. Crack 12 eggs into large bowl, whisking to break up.

Heat oven-proof skillet over medium high heat, add olive oil. Pour eggs into pan, and add prosciutto in clumps. Distribute tomatoes, basil and bocconcini evenly into egg mixture, sprinkle generously with salt and pepper. Cook on the stovetop for a few more minutes, until base is set.

Place in oven and broil until frittata is set in the centre, about 5-10 more minutes. Cool for 3-5 minutes before removing from pan. Cut into wedges. Serves 4.

EggsFrittataProsciuttoBasilFast & EasyWorthy Issue 27Breakfast

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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