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Italian Risotto Frittata

Ready In: 20 Minutes

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Serves 4

Preheat the broiler.
In a medium bowl, beat the eggs, salt, pepper, and oregano or basil just until blended.
In a 10-inch skillet, melt the butter or heat the oil over medium heat and pour in the eggs. Spoon the rice, cheese, prosciutto, and onions over the omelette and reduce heat to low. Shake the pan, slip a thin spatula under the eggs just as soon as they begin to set, and tilt the pan to let the uncooked portion flow underneath.
When the eggs are set, place under the broiler to brown the top lightly. Slide the frittata onto a warm plate and cut into wedges. Serve garnished with cherry tomatoes and basil sprigs.