Frittatas are a great way to use up things in the fridge, much like soups and stews. The avocado really pops after baking. Use bacon if there is no prosciutto around.
Prosciutto, Spinach, Tomato and Avocado Frittata
- 7 eggs
- 3/4 cup buttermilk
- 1 cup white wine
- 1 1/2 lbs potatoes peeled and sliced very thin
- 1 cup minced onion
- 10-12 grape tomatoes sliced in half
- 5 slices prosciutto cut into thin ribbons
- 2 cups spinach
- 1 avocado sliced thin
- 2 tbsp olive oil
Beat eggs and buttermilk together. Heat olive oil in a large oven-safe skillet over medium low heat. Saute onion until golden then add prosciutto and cook until edges begin to brown. Add potatoes a bit at a time mixing them well with the onion and meat. When all potatoes are in pan add tomatoes, white wine and spinach. Deglaze pan, wilt spinach and reduce the wine to almost nothing. Season with salt and pepper and then add eggs. Mix well and let set for 2 minutes. Stir well again and let eggs set some more. Place frittata in an oven at 350 degrees and bake for 15 minutes. Remove from heat and layer avocado on top. Return to oven and cook until avocado begins to get brown spots and eggs are set, about 10 minutes more. Let sit 15 minutes before slicing. Don’t touch those avocado slices.