2 Tablespoons extra virgin olive oil
¼ Cup finely diced white onion
¼ Cup finely diced red bell pepper
1 Cup chopped prosciutto
½ teaspoon minced garlic
¼ Cup half and half
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 Tablespoons thinly sliced fresh basil leaves
1 ½ Cups Borden Six Cheese Italian Shreds
Preheat oven’s broiler. Place eggs, half and half, salt and pepper into a large bowl and whisk until well combined. Set aside.
Place olive oil in a large 10 inch oven proof skillet over medium heat. When oil is hot, add onions, bell pepper and prosciutto. Saute for 3-5 minutes or until prosciutto is crisped and vegetables are tender. Add garlic and cook for 2 minutes. Add egg mixture and cook until just starting to firm up, but still loose, scraping down sides to evenly cook. Sprinkle with basil and Borden’s Six Cheese Italian Shreds.
Place skillet 5-6 inches under oven’s broiler and cook for 3-5 minutes or until eggs are firm and cheese melted. Transfer frittata to serving plate, cut into wedges and serve.