Pea and pasta frittata with prosciutto from Gourmet Simple by Australian Gourmet Traveller

  • eggs
  • marjoram
    Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst[2]) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle-eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. [Wikipedia]
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Notes about this recipe

  • e_ballad on June 13, 2019

    Need dinner on the table in 15 mins? This is your dish. Could easily adapt to include other veg/herbs/etc. The prosciutto is served either wrapped around individual slices (too much of a faff) or heaped on the side (redundant) - I’d incorporate it into the frittata next time.

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