Frittata with Potato and Prosciutto

When my husband was out of town last week, I was faced with the dilemma of cooking for myself. I didn't want to have anything too good, because he would miss it. But then again, I didn't want to shortchange myself either!

At first, I was thinking that I'd go all light and elegant with a fresh herb omelet and a glass of white wine. Channel my inner French goddess. But then I decided to channel an outer Italian goddess, and I chose Giada's Frittata with Potato and Prosciutto from Everyday Italian: 125 Simple and Delicious Recipes.

This was a perfect light dinner. I paired it with a salad and a glass of wine, and still felt all elegant! Plus, I had plenty left for leftovers, always a good thing!

Frittata with Potato and Prosciutto
Serves 6 as a side-dish

2 tablespoons olive oil
1/2 onion, chopped
1 (15-ounce potato), peeled and cut into 1/2 inch cubes
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 large eggs
1/4 cup whipping cream
1/4 cup grated Parmesan cheese
2 ounces thinly sliced prosciutto, coarsely chopped
2 tablespoons chopped fresh basil

In a 9 1/2 inch nonstick skillet (I used a cast iron), heat the oil over medium flame. Add the onion and saute about 4 minutes. Add the potato, garlic, salt and pepper, and saute over medium-low for about 15 minutes. The potato should be tender and golden.

Preheat the broiler. In a medium bowl, whisk together the eggs, cream, Parmesan cheese, prosciutto, and basil. Stir the egg mixture into the potato mixture (in the skillet). Cover and cook over a medium-low heat until the mixture is just about set, but the top is still runny (about 2 minutes). Place the skillet under the broiler and broil until it's golden brown and the top is set, about 4 minutes. Using a spatula, loosen the frittata and slide onto a plate. Cut it into wedges and serve.