PROSCIUTTO & SUN DRIED TOMATO FRITTATA (How to)

CookingwithKarmaPublished: September 8, 2016
Published: September 8, 2016

Incredibly delicious and packed full of flavour. Served either warm or cold, this is perfect for lunch or brunch.

Ingredients:

6 eggs
1/4 cup of cream
salt & pepper
1/2 onion
1 teaspoon of garlic
1 1/2 cups of mushrooms
200g baby spinach
1/4 cup of parmesan
125g ricotta
a few slices of prosciutto

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