Frittata with figs and prosciutto
4 servings
30 minutes
Frittata with figs and prosciutto is an exquisite dish of Italian cuisine that combines the tenderness of baked eggs, the salty taste of feta, and the sweetness of figs. Historically, frittata emerged as a simple way to prepare eggs with various ingredients, and the addition of prosciutto and caramelized onions gives it a special depth of flavor. Figs, sweet and juicy, contrast with the spiciness of feta and the aroma of thyme, creating a harmonious ensemble. Prosciutto adds notes of sophistication while caramelized onions bring a light sweetness. Frittata is perfect for breakfast or a light dinner and can be served with a glass of dry white wine to enhance the flavors of all components. It is easy to prepare but looks impressive—an ideal option for culinary experiments and cozy gatherings.
1
Beat the eggs lightly with a fork, just to break the yolks. Add salt, pepper, and thyme.
- Chicken egg: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
- Thyme: 1 sprig
2
Grease a heatproof dish with oil, pour in the eggs, add pieces of feta and fig. Place in an oven preheated to 180 degrees for 15-20 minutes.
- Sunflower oil blended with olive oil: 80 ml
- Chicken egg: 8 pieces
- Feta cheese: 150 g
- Fig: 4 pieces
3
Slice the onion into thin strips, fry in sunflower oil with a pinch of salt for a couple of minutes, then add wine and evaporate it, add some brown sugar and fry on low heat, stirring constantly until the onion becomes soft and caramelized.
- Red onion: 1 head
- Sunflower oil blended with olive oil: 80 ml
- Salt: to taste
- Dry white wine: 50 ml
- Brown sugar: to taste
4
Cut the finished frittata into portions, place on plates, and garnish with torn prosciutto and caramelized onions.
- Prosciutto: 80 g
- Red onion: 1 head