Cherry Tomato, Arugula, Prosciutto & Grana Padano Frittata
Grana Padano DOP finishing touches
I can’t believe it’s May already! This last year has definitely felt like it was going so slowly and then all of a sudden the days seem to be flying so quickly. It’s also easy for me to notice since I eat very seasonally and keep an eye on all the veggies and fruits appearing or disappearing at the Farmers Market.
I think Mother’s Day is so perfect to celebrate with brunch food like egg dishes, baked things like muffins or banana bread, and fun mimosas to celebrate all the great moms in our lives.
This frittata recipe is such a great addition to your brunch table! It’s very easy, packed with so much flavor, and adjustable to serve a small or large group. Simply adjust by adding 2 eggs per person. A frittata is basically a really thick omelet. You can make it completely stovetop by using a lid to steam the top, start it stovetop and transfer to the oven or like in this case make it completely in the oven which I love for group gatherings.
If you still haven’t figured out what to get your mom make sure to check out my gift guide here! There is also a gift card option to have your mom choose from a private online experience or items from the shop
If you make this frittata recipe make sure to send me pics of tag me on IG @thedolcevitaexperience
My favorite ortolano (veggie guy), Matteo, and the Picadilly tomatoes I used for this recipe. Sweet like cherry tomatoes, but resemble the shape of tiny Roma or tiny San Marzano. Great for salads or a quick cooking method.
Cherry Tomato, Arugula, Prosciutto & Grana Padano Frittata
Serves 6
Ingredients:
12 Eggs
10 Cherry Tomatoes (approximately, can be more or less depending on size)
2 bunches of Arugula
6 slices Tuscan Prosciutto Crudo
½ a cup (30 gms) grated Grana Padano DOP
Shaved Grana Padano as needed
Salt to taste
Cracked Green Peppercorn
EVOO as needed
Mise en Place
Method:
Place your oven to pre-heat at 350 F (180 C). In a large bowl add your eggs, grated Grana Padano DOP, salt to taste, and cracked pepper. Scramble together.
My baking dish is 8 by 11 inches. The european pans are different sizes, you can use the closest matching size baking tray or a 10 inch skillet that is oven safe. Grease the pan you’re using really well with EVOO. Add the eggs, and place in the oven for 8 minutes.
Brush EVOO to grease your pan
Pour the egg mixture into your pan
While the frittata bakes, prep the rest of your ingredients. Slice the cherry tomatoes across thinly as in the picture below. Drizzle with EVOO and set to the side. I’m using piccadilly tomatoes from Sicily which are quite flavorful already since tomato season has begun in southern Italy. I didn’t find the need to add salt, but if you want to add a pinch of salt to your tomatoes depending on their flavor go ahead.
Rinse your arugula and spin dry.
Slice your cherry tomatoes across the diameter
Once the frittata has baked for 8 minutes, it may puff up slightly at the sides. Add the sliced cherry tomatoes on top in a flat layer. Bake for an additional 8 to 9 minutes or until the center is set. My oven is quite hot, so the best way to know it’s done is to keep an eye on it as it cooks. Once the center is set and no longer watery, remove it from the oven and let it cool slightly.
Dress the arugula lightly in EVOO. Place the arugula on top of the frittata. Cut the prosciutto slices in half and lightly drape in between the arugula. Finish with the shaved Grana Padano and additional EVOO if desired. Serve with thick slices of bread. The recipe works for 6 people, but can definitely serve more if you’re serving a variety of brunch items.
