Pepperoncini and Prosciutto Frittata

AKA the Double P

This is my promise to you. I’m never going to front load you with a bullshit story about sitting down at a perfectly set table with a perfect family reception to a perfect dish. This is a recipe. Here’s your recipe.

Ingredients

• 10 eggs
• ¾ cup Shredded parmesan cheese
• ¼ cup heavy cream
• Sea salt, ground pepper
• 1 tbs partially dried basil (or 1 cup fresh)
• 2 pepperoncinis, finely chopped, destemmed
• Splash of pepperoncini brine
• 5 slices of proscuitto, torn by hand or cut into thin horizontal strips
• 2 tbs butter

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1. Preheat the oven to 400 degrees. Preheat an ovenproof skillet or a cast iron on medium heat while you bring together your egg mixture.
2. Whisk together your eggs, parmesan, and heavy cream. Once this is done, begin adding your other ingredients. Do not pat dry the pepperoncinis you add to the mixture. The brine is good. If you are afraid of the heat, feel free to deseed the pepperoncinis when you remove the stem. Once the basil, pepperoncinis, and proscuitto are added, carefully fold into the mixture. This is where you season.
3. Melt 2 tbs of butter into your skillet. Once it is melted, pour your mixture in slowly. Use a spatula to evenly distribute your ingredients in the egg mixture. Allow to cook on medium heat for 2-3 minutes in order to reinforce your bottom layer crust.
4. Turn off the heat on your stove and carefully place your skillet into your preheated oven. Allow to cook for 15-20 minutes. The center of your frittata should look slightly risen with minimal wobble.
5. Remove from the oven and flip your frittata out onto a plate. You can serve crust side up if you like, but I prefer the look of the topside. You can use another plate or a cutting board to flip your frittata over from your plate if you want the topside. Allow to cool for a few minutes before serving.

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Tips:

• There are a fair amount of cured and pickled products in this frittata. If you are concerned about salt, hold yourself back when you season the mixture at the end. ‘
• Frittatas are highly versatile breakfast dishes. If the Double P isn’t for you, try using whatever strikes your fancy with the same egg to liquid ratios. They’re a fun dish to experiment with, and I haven’t had an experiment that my husband and I did not finish. The Double P Frittata is one of those many experiments.
• I like to eat my frittata with a dollop of sour cream on the top. You can garnish with fresh tomatoes or even some arugula for a peppery bite if you feel like its missing something