This sounds like it would be really tasty, not just for a holiday
breakfast/brunch menu but any time of the year.
http://www.foodandwine.com/recipes/potato-frittata-with-prosciutto-and-gruyere
Potato Frittata with Prosciutto and Gruyere
1 dozen large eggs
2 tablespoons water
Salt and freshly ground pepper
1 packed cup shredded Gruyère
4 ounces prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
1/4 cup extra-virgin olive oil
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
2 scallions, thinly sliced
Preheat oven to 375F. In a bowl, beat the eggs with the water and season
with 3/4 ts. salt and 1/2 tsp. pepper. Beat in the gruyere and prosciutto.
Heat the olive oil in a large, nonstick ovenproof skillet. Add the potatoes
and cook over moderately high heat, stirring occasionally, until tender and
golden brown, about 7 minutes. Add the scallions and cook for 1 minute. Stir
the egg mixture and add to the skillet. Stir to distribute the potatoes.
Cook until the bottom is just set, about 3 minutes; lift the frittata to
allow the uncooked eggs to seep underneath.
Bake the frittata for about 10 minutes, until nearly set in the center.
Preheat the broiler. Broil the frittata 8 inches from the heat for 1 minute,
until the top is just beginning to brown. Cut the frittata into wedges and
serve hot or at room temperature. Serves 10
Jill