Easy autumn frittata recipe features sweet potatoes and prosciutto

Reading Eagle and Daily Local both reported an autumn frittata recipe that highlights the use of creamy sweet potatoes paired with prosciutto, a thinly sliced, dry-cured Italian ham. The recipe emphasizes the importance of cooking on low heat and precooking the filling before adding the eggs to achieve the best texture and flavor.

The sweet potatoes are microwaved to become tender and sweet, while mushrooms are sautéed in a skillet before the eggs are added. The eggs are whisked with nonfat milk, scallions, chives, salt, and pepper, then combined with the cooked vegetables and prosciutto pressed into the mixture.

The frittata cooks on low heat until it starts to set, then shredded reduced fat Cheddar cheese is sprinkled on top. The skillet is placed under a broiler for about two minutes to melt the cheese. The dish is served with a whole wheat baguette for a complete meal.

Nutritional information per serving includes 457 calories, 21.6 grams of fat, 32 grams of protein, 44.9 grams of carbohydrates, and 5.3 grams of fiber, according to the reports.

This recipe offers an easy and nutritious dinner option using common ingredients and simple cooking techniques.