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Frittata with Potato and Prosciutto Recipe

Frittata with Potato and Prosciutto

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Average Rating:

Total Reviews: 71

Showing 21-30 of 71

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  • on April 22, 2007

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    My picky family went nuts for this dish which gave them a sample of things they would never have tried before on their own. The only change I made was using frozen hash browns which worked out really well and saved me the trouble of chopping potatoes.

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  • on April 17, 2007

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    I was disappointed in this recipe. The frittata was tasteless.

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  • on April 14, 2007

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    This frittata was extremely easy to make and beyond tasty!

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  • on April 14, 2007

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    I added a few things that my husband likes: mushrooms, chopped red pepper, a little mozzerella, and some bacon. Made it in cast iron skillet and served it in it also. Light ad fluffy - he said it was like a crustless quiche.

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  • on April 05, 2007

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    Again Giada brings us an easy dish with lots of full flavors. I love this, even with out the bread as a side dish! Perfect everytime. Just a side note, when I cook with Prosciutto di Parma and parmesan cheese I use very, very little salt or none at all, otherwise it's too salty for me!

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  • on April 02, 2007

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    The potatoes added a creamy texture that was delicious. Had to use bacon instead but it was great also.
    Very light a fluffy. husband loved it and asked for another one the next Sunday.

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  • on January 23, 2007

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    I love this dish! It is easy and tastes great. My husband and my kids love this. I have given this dish to many people and they love it too.

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  • on January 14, 2007

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    So simple and soo good - especially so when you are iced in. Used bacon and fontina cheese.
    Rita-Tulsa

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  • on January 03, 2007

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    Will make again

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  • on December 27, 2006

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    This dish completely broke my prejudice that the western dishes did not well suit my -aisian- appetite. I loved it once that I dared to try and it's become one of my favorite lunch menus.

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