Recipe courtesy of Maryann Morrone
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25 min
10 min
15 min



In a 10-inch frying pan, saute prosciutto ham for approximately 5 minutes. Add the parsley and continue to cook for another 2 minutes. Beat eggs with salt and pepper and then turn the gas very high and add eggs to the pan. Using a spoon, keep stirring and bring eggs to a solid state with a spoon. Be sure to have someone at your side to keep adding additional olive oil so that the frittata doesn't stick to the bottom of the pan. Press firmly with back of a spoon. Invert large dish on top of frying pan and turn frittata onto platter. Slide frittata back into frying pan to cook the other side. Always be sure there is enough oil in pan so that nothing sticks. When done turn out onto a platter lined with paper towels to absorb excess oil. Cut in chunks rather than wedges.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

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