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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Shiitake Frittata Squares with Prosciutto
Shiitake Frittata Squares with Prosciutto
(Frittata con Funghi Shiitake e Prosciutto)

2 teaspoons unsalted butter
8 ounces fresh shiitake mushrooms, stems discarded and caps finely chopped
2 shallots, minced
1/4 cup water
1 and 1/2 tablespoons finely chopped fresh tarragon
2 whole large eggs
6 large egg whites
1/4 cup finely shredded parmesan
1/2 teaspoon salt
8 thin slices prosciutto
24 thin fresh chives
Melt butter in a 9 to 10-inch nonstick skillet over moderate heat, then cook mushrooms and shallots, stirring occasionally, 3 minutes.

Add water and cook, stirring, until liquid is evaporated and mushrooms are tender and golden, about 5 minutes.

Stir in tarragon.

While mushrooms are cooking, lightly beat together whole eggs, whites, parmesan, salt, and pepper to taste.

Preheat broiler.

Add egg mixture to mushrooms, then cook over high heat, stirring briskly, until eggs are softly scrambled, 2 to 4 minutes.

Reduce heat to low and form frittata into a 6 and 1/2-inch square with a spatula.

Cook over low heat until bottom is set, about 2 minutes.

Place skillet under broiler (wrap nonmetal handles in foil), 5 to 6 inches from heat, and broil until eggs are just firm to the touch and barely golden, 1 to 2 minutes.

Transfer frittata to a cutting board and cool.

Trim edges of square, then cut frittata into 24 rectangles.

Cut each prosciutto slice lengthwise into 3 strips.

Wrap a prosciutto strip lengthwise around each egg rectangle, then tie a chive around crosswise. Serve at room temperature.

Note: Frittata squares can be made 2 hours ahead and chilled, covered with a dampened paper towel, then with plastic wrap.
Bring to room temperature before serving. Makes 24 hors d'oeuvres.
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