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Potato Frittata with Prosciutto and Gruyere and Tossed Salad with Lemon-Honey Vinaigrette

Tuesday, 28 Oct 2008
 

Potato Frittata with Prosciutto and Gruyere and Tossed Salad with Lemon-Honey
Vinaigrette


This flavorful frittata from Food and Wine is quick to make and could be a great dinner,
brunch or breakfast.  It’s good hot from the oven or cold.

I cut the recipe in half to make a smaller frittata – half the recipe makes five generous servings.  Although I cut the rest of the ingredients in half, I added extra scallions (for a total of four) and used 3 oz. of prosciutto instead of 2 oz., just to add a little extra flavor.  The cooking times called for in the recipe still held for the reduced quantity and it came out cooked to the right doneness.  I garnished wedges of the frittata with thyme sprigs.


Tossed Green Salad with Honey-Lemon Vinaigrette
This dressing is light and tangy, and easy to make.

½ package Boston and red lettuce mix
¼ yellow pepper, finely chopped
¼ apple, finely chopped

2 scallions, finely chopped

Honey-Lemon Vinaigrette Dressing

Juice of ¾ large lemon
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
salt and freshly ground pepper to taste



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