Red Pepper Frittata with Prosciutto

It's Friday and once again time to join Michael Lee's blogging party Foodie Friday. Today I am sharing a recipe that I really enjoyed, Red Pepper Frittata with Prosciutto. Sometimes we enjoy a lighter dinner and this was perfect for one of those evenings.

The recipe comes from one of my newest favorite cookbooks by P. Allen Smith. Allen is a very well known garden designer from Little Rock, Arkansas and has a country home and farm. In this his first cookbook he stresses as most cooks and chefs do now a days to cook with local ingredients and seasonal. I had the opportunity to meet Allen a couple of years ago when I went to an antique show in a small little town just north of us. He was a wealth of information and hopefully I will be able to travel to his country farm home since he on occasion does tours.

This recipe cooked perfectly in my 10-inch cast iron skillet and it did not disappoint. Another thing that I enjoy about this book is the simplicity of each recipe.

Red Pepper Frittata With Prosciutto
Serves 6 to 8

4 red bell peppers
3 medium-size potatoes, chopped
3 tablespoons olive oil
2 tablespoons butter
4 ounces sliced prosciutto, cut into strips
2 leeks, white and green parts, sliced in half lengthwise, will rinsed, and cut into thin half-moons
4 garlic cloves, minced
6 eggs
3/4 cup heavy cream
Salt and freshly ground black pepper
Freshly grated nutmeg
4 ounces goat cheese
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh chives

Preheat the oven to 400*F.

Lay the  peppers on a baking sheet and roast them, turning them as needed, until the skins are well charred all over, about 30 minutes. Then put the peppers in a plastic bag and let them steam for about 20 minutes. Once the peppers are cool enough to handle, peel off the charred skin and cut the roasted peppers into strips. Set the strips aside.

Reduce the oven temperature to 350*F.

Rinse the chopped potatoes under cold running water, drain, and pat dry. Set them aside.

Heat 2 tablespoons of the olive oil and 1 tablespoon of the butter in an ovenproof skillet. When the mixture is foaming, add the prosciutto and leeks, and cook until the prosciutto is crispy and the leeks are translucent, about 10 minutes. Transfer the mixture to a plate and set it aside.

Add 1 more tablespoon each butter and olive oil to the skillet, and cook the potatoes over medium heat until they are tender, about 15 minutes. Stir in the garlic, and remove the skillet from the heat.

In a large bowl, whisk the eggs with the cream. Season with plenty of salt, pepper, and nutmeg. Stir in the cooked leeks and prosciutto, the goat cheese, most of the Parmesan, the chopped chives, and the roasted peppers. Pour this over the potatoes in the skillet, stirring gently to combine. Put the skillet back on the heat and cook for just a couple of minutes, until the bottom of the frittata is beginning to set.

Transfer the skillet to the oven, and cook for 10 minutes, until the frittata is just firm to the touch. Invert the frittata onto a large plate. (I think the top looks nicer, so I suggest flipping it back again.) Then allow it to rest for 5 minutes (it has far less flavor when it's piping hot). Garnish with the remaining Parmesan, cut into wedges, and serve.

This made for a light but yet delicious dinner pared with a Mixed Green Salad and a glass of my favorite white wine. There is nothing better than a Frittata made with the freshest of ingredients, I consider this "comfort food".  I also have an Herb Garden so the chives are just a short walk out the back door. There is something so therapeutic about cutting fresh herbs from your garden to use in a recipe.

Go by and visit Michael Lee's blogging party, there are many wonderful and varied recipes shared. You can access her blog by clicking HERE.