Potato Frittata with Prosciutto and Gruyere and Tossed Salad with Lemon-Honey Vinaigrette
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
Tagged with apples, boston lettuce, Eggs, frittata, potatoes, prosciutto, scallions, yellow peppers
