Prosciutto, Cheddar And Polenta Frittata

point toward this easy-baked egg frittata made taking into account bearing in mind polenta, zucchini and cherry tomatoes for a refreshingly oscillate and filling dinner idea.

The ingredient of Prosciutto Cheddar And Polenta Frittata

• 2 tbsp olive oil
• 1 onion thinly sliced
• 2 garlic cloves crushed
• 1 1 2 cups 375ml milk
• 1 3 cup 55g polenta
• 6 eggs
• 1 1 4 cups 150g cheddar grated
• 250g punnet cherry tomatoes halved
• 2 zucchinis cut into thin strips using a mandoline
• 8 slices prosciutto thin

The Instruction of prosciutto cheddar and polenta frittata

• preheat the oven to 220c heat oil in a deep ovenproof frypan beyond medium high heat increase be credited with onion and cook for 3 4 minutes until softened add the garlic and cook for 1 2 minutes until fragrant then mount up milk and 1 cup 250ml water bring to a simmer then whisking constantly accumulate the polenta in a slow steady stream condense abbreviate heat to low and cook stirring occasionally for 8 10 minutes until the polenta is regarding cooked
• attach the eggs and cheese in a bowl season subsequently next advocate through the polenta mixture add three quarters of the tomato and zucchini to the pan reserving the remainder to serve disturb through subsequently next transfer to the oven and cook for 20 minutes or until risen and golden sever from oven and cool slightly
• height the frittata as soon as prosciutto and reserved tomato and zucchini to serve

Nutritions of Prosciutto Cheddar And Polenta Frittata

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