Serves
Makes 6 servings
Ingredients
- 8 large eggs
- ¼ cup half-and-half
- 1 teaspoon Dijon mustard
- Freshly ground black pepper
- 1⅔ cups (5 ounces) grated Gruyère or Jarlsberg cheese
- ½ teaspoon sea salt, plus extra for seasoning
- 2 tablespoons extra-virgin olive oil
- 4 ounces prosciutto, torn into bite-size pieces
- ¼ cup minced shallots
- 1 large red bell pepper, cored and thinly sliced
- 1 bunch kale, stripped and torn into bite-size pieces
Procedure
The secret ingredient here is Dijon mustard. You won’t taste it, but it’s working behind the scenes to deepen the flavor. Slice kale with your longest chef’s knife for efficiency—a 10-incher is perfect.
Preheat oven to 350°F.
Whisk the eggs, half-and-half, mustard, ½ teaspoon of salt, and pepper together in a medium bowl. Stir in the cheese.
Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add prosciutto and sauté, stirring frequently, until crispy, about 5 minutes. Add shallots and sauté until translucent, about 1 minute. Lower the heat to medium, add the pepper and kale, and cook until the pepper is softened and the kale is wilted, about 5 minutes. Taste and adjust seasoning with salt.
Spread out the vegetables evenly and pour in the egg mixture. Cook until the bottom is set, about 3 minutes, and then transfer the skillet to the oven. Bake until the eggs are set on top, about 15 minutes.
Place the frittata under the broiler a few inches from the heat source until the top is golden, 2 to 3 minutes. Remove from the heat and let rest for a few minutes; the frittata will pull away from the sides of the pan. Slice in the pan or else flip the frittata onto a plate and serve.
