Prosciutto & Risoni Frittata

30 mins active prep time, 4 servings

Ingredients (included in delivery)

- 1 cup risoni
- 100g mushrooms, sliced
- 1 red onion, thinly sliced
- 200g prosciutto
- 6 eggs
- 1/2 cup parmesan
- 100g spinach

Ingredients (pantry items)

- 1 tbsp olive oil
- 1/2 cup milk

------
Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.

What you'll need

Olive oil, milk.

Instructions

1.Preheat risoni

Cook the risoni according to the packet instructions, set aside.
2. Prepare filling

Heat the oil in a medium frying pan on high heat. Sauté mushrooms, onion and prosciutto for 2-3 minutes until the onion is tender. Set aside to cool.
3. Prepare egg mixture

In a bowl, whisk the eggs, milk and half the cheese together and season to taste. Stir through the prosciutto mixture with the risoni and spinach. Preheat the grill to high.
4. Add mixture to pan

Spray a non-stick 25cm frying pan with cooking oil. Place over a medium heat and pour in the mixture. Sprinkle with the remaining parmesan.
5. Cook then serve

Cook without stirring for 4-5 minutes until set at the sides. Place the pan under the grill for 2-3 minutes until the top has set. Cut into wedges and serve.