Pizza Frittata With Prosciutto And Fresh Mozzarella

• 2 cups Tomatoes
• 6 cloves Peeled Garlic
• 2 Tablespoons Extra Virgin Olive Oil, Divided
• 1 whole Onion, Chopped
• 12 whole Eggs
• 1/4 cups Half-and-half
• 1/2 teaspoons Basil
• 1/2 teaspoons Oregano
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 6 ounces, weight Fresh Mozzarella
• 3 ounces, weight Prosciutto

1. Preheat oven to 400u0b0F.
2. Toss cherry tomatoes and peeled garlic in a tablespoon of olive oil. Spread evenly on baking sheet and roast at 400u0b0F for 20 minutes.
3. In a pan, saute chopped onion in the remaining tablespoon of olive oil until translucent, about 5 minutes. Set aside.
4. Whisk together eggs, half-and-half, basil, oregano, salt, and pepper.
5. Using a slotted spoon, remove onions from pan and stir into egg mixture.
6. Remove tomatoes and garlic from oven. Using a slotted spoon, place tomatoes and garlic in a food processor or blender and blend until desired consistency is reached. Stir this mixture into your eggs as well.
7. Grease a 10 inch oven-safe skillet and pour mixture into skillet. Bake at 375u0b0F for 25-30 minutes until eggs are firm to the touch.
8. Using some serious heavy duty oven mitts, remove skillet from oven and top with mozzarella and prosciutto, then place skillet back in oven and turn oven up to broil. Leave skillet in oven for 3-5 minutes until cheese is melted and bubbly. Remove carefully and consume!

tomatoes, garlic, olive oil, onion, eggs, basil, oregano, salt, black pepper, mozzarella

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/pizza-frittata-with-prosciutto-and-fresh-mozzarella/ (may not work)