Five-Herbed Frittata with Prosciutto and Parmesan

When I was growing up and needed comfort food, my mother would make scrambled eggs.  Savory, creamy, warm, and scrumptious, Five-Herbed Frittata with Prosciutto and Parmesan is a delicious twist on scrambled eggs. This frittata is the perfect comfort food for our grown up years.
                                   
                                                      Five-Herbed Frittata with
                                                       Prosciutto and Parmesan
                                                                 adapted from
                                                               Food and Wine
                                                                January 2015

Ingredients
4 large eggs
2 tsp. water
1/2 tsp. kosher salt
1 Tbsp. each finely chopped mint,
   parsley and chives
1 tsp. each finely chopped oregano
   and thyme
1 1/2 Tbsp. unsalted butter
1/2 oz. prosciutto, torn (2 slices)
Coarsley ground black pepper
Parmigiano-Reggiano cheese
   shavings, for serving

Directions

In a medium bowl, beat the eggs with the water and salt. Beat in the mint, parsley, chives, oregano and thyme.

In a 10-inch non-stick skillet, melt the butter. Add the eggs and cook over moderately low heat, without stirring, until just beginning to set at the edge, about 3 minutes. Using a spatula, lift the edge and tilt the pan so the egg mixture can seep underneath. Continue to cook, lifting the frittata and tilting the pan occasionally, until frittata is just set and creamy on top, 3 to 5 minutes longer. Scatter the prosciutto over the frittata and slide onto a plate. Garnish with coarsely ground pepper and shaved Parmigiano and serve right away.

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