6 tablespoons of butter or margarine
3/4 cup of all-purpose flour
3 eggs
Filling:
4 1/2 tablespoons of butter or margarine
4 1/2 tablespoons of all-purpose flour
Salt and black pepper to taste
3 cups of milk
1 1/2 cups of cooked prosciutto, cut into cubes
6 hard-boiled eggs, cut into slices
6 tablespoons of green pepper
6 tablespoons of butter or margarine
3/4 cup of all-purpose flour
3 eggs
Filling:
4 1/2 tablespoons of butter or margarine
4 1/2 tablespoons of all-purpose flour
Salt and black pepper to taste
3 cups of milk
1 1/2 cups of cooked prosciutto, cut into cubes
6 hard-boiled eggs, cut into slices
6 tablespoons of green pepper
Melt the butter or margarine in a pan with 3/4 cup of boiling water
Add the flour and a pinch of salt
Stir vigorously
Continue cooking and beating until the mixture forms a ball that releases from the sides of the pan
Remove from heat and let cool slightly
Add the eggs, stirring well to combine., until the mixture is smooth
Place the dough into two portions on an oiled baking sheet, with 8 cm distance between each portion
Bake in a hot oven (220°C) for 15 minutes
Reduce heat to moderate (170°C) and bake for an additional 25 minutes
Remove from oven and let cool slightly
Cut off the top and remove the yolk from each frittata
For the filling: melt the butter or margarine in a pan over low heat
Add the flour, salt, and black pepper to taste
Mix well
Gradually add the milk, stirring until the mixture thickens and bubbles
Add the remaining ingredients and heat thoroughly
Spread the mixture evenly between the frittatas and serve immediately.
