We're going to kind of mash up two ideas, a cheese souffle and a frittata. So we're gonna make an extra poofy fritatta with cheese and a little bit of Dijon mustard running through it and then we're gonna pile it with prosciutto and a little arugula salad up on top, very, very pretty. And we're going to turn English muffins into breakfast garlic bread. For frittatas in general, I think whatever size skillet should reflect the number of eggs you use to fill the skillet. Here's the rule of thumb, if you're using a 12-inch skillet, use 12 eggs, if it's 10, use 10 eggs, if it's eight, and so on and so on. For this frittata, I've got a little bit of melted butter in a non-stick skillet that's oven safe. The oven should be preheated to 400 degrees. And then take one tablespoon per English muffin of butter, so if you're making four English muffins, at least four tablespoons of butter, and lots of crush garlic and gently heat that together, that's what I have in this little baby pot here. Now, when I make muffins, just like when I make a big ol' loaf of garlic bread for a big Italian dinner, I toast the bread first to keep it extra crisp, then I saturate it with the garlic butter, or the garlic butter and olive oil mixture, and add the cheese and a little parsley, and then I retoast the bread to just kinda set the cheese. Okay, so for the eggs, here's what you do, divide your eggs, one per inch of pan between two bowls, all the yolks in one, all the whites in the other. The yolks, you're going to add to them about a cup of grated Parmigiano cheese. You're also gonna need about a half a cup of grated Parmigiano for your garlic bread, so reserve that. Also to our eggs we're going to add a little nutmeg, salt and pepper, of course, and because we're going to serve it with prosciutto di Parma, which is essentially ham, I'm gonna add a little Dijon mustard to the egg yolks as well, nice fat squirt of that, and we're gonna whip that up. Separately, we're going to beat our whites until soft peaks form.
(eggs sloshing) When we come back, we'll fold this all together, pop it in the oven, and we'll make our garlic bread. (audience applauding) Hi, guys. So, just to recap, we are gently folding, we switched from a whisk to a rubber spatula, we're gently folding in our egg whites to our egg yolks. I also added, I forgot to tell ya, about a quarter cup of milk or half and half, cream, whatever you have in the pantry or in your fridge that you put in your morning coffee. And you're going to add your ingredients to the skillet and gently transfer to the oven and you're going to cook it until it is well-puffed and golden all over. It's super fancy, it's super easy to make, and it looks so impressive. Let's see if Jeanette's done with the rolls so we can top them, you got the Englishes? (audience applauding) (Rachael laughing) Okay, so we have our olive oil, butter, and crushed garlic mixture. We're gonna slather that all over, don't be cheap with it. Don't be cheap with the cheese, either. Then a little parsley. Oh, look, something green, there's no calories in all that butter and cheese. (audience laughing) All right, when we come back, I'll show you how to top the beautiful souffled frittata after this. (audience applauding) It's kinda starting to depoof 'cause we just slid it out, but this is a frittata that's especially light on your palate when you eat it because it's got a ton of egg whites that we folded into the egg yolks. And then I add all these beautiful billows... Thank you darling, can I have a platter, will grab me a platter? And then we add beautiful billows of prosciutto di Parma up on top. It looks so cute! And then on top of that, this is olive oil, lemon juice, and a little sea salt on arugula right in the middle. (audience applauding) Thank you, Jeanette!
You're welcome. And then we pile up our garlic cheese English muffins. (audience gasping) I know, right? So yummy! It's glorious, there you go, ta-da! Have a snack, I bet I made you hungry, and then come right back. (audience cheering)