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+ servings

Breakfast Frittata Italiano

Course Breakfast
Cuisine Italian
Keyword breakfast frittata
Servings 4


  • 2 tbsp extra virgin olive oil
  • 1/4 cup finely diced white onion
  • 1/4 cup finely diced red bell pepper
  • 1 cup chopped prosciutto
  • 1/2 tsp minced garlic
  • 10 eggs
  • 1/4 cup half and half
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp thinly sliced fresh basil leaves
  • 1 1/2 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.