1. Blanch the broccoli and set aside. 2. Mix eggs, yogurt, milk, cheeses and all herbs and spices in a bowl. Reserve 1/4 cup mozzarella for top of frittata. Reserve 1/3 cup Parmigiano-Reggiano and 2 tablespoons of parsley for garnish. 3. Saute the Prosciutto until lightly browned. Reserve 1/4 pound for garnish. 4. Add oil and saute onion with potatoes until potatoes are soft and lightly browned. Set aside. 5. Saute broccoli, mushrooms and zucchini in white wine. 6. Return potato mixture to pan and incorporate. 7. Pour egg mixture over vegetables in the pan and cook on medium heat until set. 8. Cover and cook about 20 minutes on low until top is set. During last five minutes, sprinkle 1/4 cup mozzarella on top to melt. 9. Remove from heat and cut into wedges. 10. Drizzle cornbread slices with olive oil and grill till heated and slather with Bruschetta spread. 11. Garnish each frittata wedge with dollop of yogurt, proscuitto, parsley. Add to each plate cornbread, grapes, strawberries and kiwi. Put the remainder of the fruit into a bowl as a centerpiece. 12. Serve with small bowls of shaved Parmigiano-Reggiano and bruschetta on the table. ---------------------------------------------------------------------------
Nutrition
Ingredients
