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Fig, Prosciutto, and Goat Cheese Frittata

Posted Dec 09 2008 12:00am

I’m a bit behind in my posts.  I was going to blog tonight about a meal I made for my boyfriend over the weekend.  However after making tonight’s dinner I couldn’t dream of putting off a post about it.  It wasn’t supposed to be anything out of the ordinary, just a simple recipe I created with the leftovers of the weekend’s meal.  However the combination of flavors surprised me.  The sweetness of the figs goes perfectly with the tanginess of the goat cheese and the salty-savory flavors of the prosciutto.  Served over some greens and more figs tossed in homemade garlic vinaigrette it made for a light, yet fulfilling dinner.  If The Leftover Queen hadn’t convinced me already this meal reminded me not to take my leftovers for granted.  I’d even buy these ingredients purposefully to make this dish again.

Fig, Prosciutto, and Goat Cheese Frittata
Serves 2
-4 slices of prosciutto, roughly chopped
-1/4 cup reduced fat goat’s cheese
-1/4 teaspoon black pepper
-3 large egg whites (or 1/4 cup plus 2 tablespoons egg substitute)
-2 large eggs
-Cooking spray
-1/2 red onion, chopped
-4 figs, thinly sliced
-2 tablespoons shredded Parmesan cheese
Combine prosciutto, goat cheese, black pepper, egg whites, and eggs, stirring well with a whisk until well mixed.
Heat a skillet coated with cooking spray over medium-high heat.  Add onions; sauté 3 minutes.  Cool to room temperature.  Combine onions with egg mixture.  Pour into a 9-inch round ceramic dish or oven proof skillet coated with cooking spray.  Arrange fig slices on egg mixture and top with shredded Parmesan cheese.  Bake at 350?F for 25 to 30 minutes or until the center is set.  Cut into 4 wedges.
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