Week 4: Prosciutto, Aged Gouda, Caramelized Onions & Pears

Last year we were given a fruit-of-the-month gift from Harry & David. At first I was a bit skeptical about being shipped fruit—I try to support local farms and we have plenty of options in my neck of the woods. Also, I was concerned about the freshness, ripeness, etc. However, all my skepticism was washed away when I bit into a peach from the first shipment. It was the most delicious peach I have ever had. And the pears—out of this world! This week's frittata was inspired by my January shipment of Royal Riviera Pears. I was a little concerned about adding a sweet ripe pear to a savory egg dish, but paired with the prosciutto, gouda, and onions—this frittata was a dream.

1 tbsp olive oil

1 1/2 small yellow onions

1/3 cup chopped prosciutto (I had the deli cut it thick ~3/8")

1/2 tbsp butter

1/2 of a lovely pear

1/2 cup (loose) aged gouda; gruyere would work well too

6 eggs

pepper

1 tbsp water

1 tbsp milk

Slice your onions thin, and add them to your frittata pan with the tablespoon of olive oil on medium to low heat. Let them brown and caramelize, about 10 to 15 minutes. In a separate lightly greased pan, saute your chopped prosciutto for about 8-10 minutes. Remove from the pan onto a paper towel. Add the 1/2 tbsp of butter to the prosciutto pan and add your sliced pears—medium low heat. A few minutes on each side. My pear was incredibly ripe, so it was hard to keep the pieces together. A less ripe pear would be easier to work with and will yield the same results. Whisk the 6 eggs, pepper, water and milk together. Add the prosciutto and onions to the eggs, mix and pour into your frittata pan. I employed hubby's method of whisking the egg in the pan for a couple of minutes. When it started to set on the bottom I put it under the broiler for a few minutes to set the top. I pulled it out when it was light and fluffy looking on top and arranged the pears and then distributed the gouda—back into the broiler for about 3 minutes.

This was delicious! My hubs remarked that it was very "French" tasting, oh-la-la. You do not need to add salt to this frittata, neither during prep or plate. The prosciutto and Gouda will provide plenty of flavor. Aged Gouda is wonderful—the more it is aged, the saltier and nuttier it is. This Gouda was aged enough to have a slightly nutty flavor, but not so aged that it acquired the crystallized brittle texture in the bite. It's texture and medium-low moisture reminded me of a nice Gruyere.

We paired the frittata with our usual roasted fingerling potatoes and arugula salad. I grated an extra bit of Gouda and made cheese cookies to top the salad. My lovely girlfriend brought over a bottle of Prosecco this weekend and I found the last glass to be a delightful match to this delicate yet rich flavored frittata.

Our uninvited dinner guest. She couldn't resist the delectable aromas and the chance to chew on flowers.