Description
Prosciutto and Onion Frittata
My maternal grandfather, Giovanni, loved frittatas, and this one was his favorite. We had chickens growing up, so eggs were always available, and braided onions were always hanging in the cantina (cellar) or growing in the garden. My grandpa and grandma raised two pigs every year, so we had prosciutto. When Grandpa cut some prosciutto, he would always save the fattier corner pieces to make this frittata. What’s unique about this frittata is the cooking time. He liked it soft and runny, and I still make it that way. If any was left over, it made its way between two slices of bread for merenda (snack) or lunch the next day.
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