Sunday Easter Dinner

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Shiitake Frittata Squares with Prosciutto
Poached Shrimp with Apricot-Dijon Sauce

Whole Glazed Ham 
Rhubarb Chutney
Scalloped Cheddar Potatoes with Thyme
Mom's Refrigerator Rolls

Strawberry White Chocolate Mousse Tart

It is a beautiful Easter Sunday here.  If you are going to have people hanging around the kitchen smelling the ham and talking your ear off as you halfway listen while trying to prepare the rest of the food on this or any other day, this is a great way to stave them off.  These pop-able savory treats have just the right taste to hold off the horde at any gathering where the smell of the main course is causing tummy rumbling to register audible decibel levels.   

Shiitake Frittata Squares with Prosciutto
makes 24 hors d'hoeuvres

1 tablespoon unsalted butter
8 ounces fresh shiitake mushrooms, stems discarded, and caps finely chopped
2 medium shallots, finely minced
1/4 cup white wine
1 1/2 tablespoons chopped chervil
2 extra large eggs
6 extra large egg whites
1/3 cup finely grated parmesan cheese
1/4 teaspoon kosher salt
freshly ground black pepper to taste
8 thin slices of prosciutto
24 long fresh chives, run under hot water to wilted and dried on a paper towel

Line an 8x8-inch baking dish with parchment paper and spray the pan with non-stick baking spray.  Preheat the broiler, adjusting rack 6 inches away from the heat.  In a medium bowl, beat together the eggs, egg whites, parmesan, salt, and pepper.  Set aside.

In a 10-inch non-stick skillet, melt the butter over medium-high heat.  Add the mushrooms and shallots, stirring occasionally for 3 minutes.  Add the wine and cook until the liquid has evaporated and the mushrooms are tender and golden, about 5 minutes.  Increase the heat to high.  Add the egg mixture and cook, stirring constantly until the eggs are softly scrambled, about 2-4 minutes. Transfer the mixture to the prepared baking dish and evenly spread the top.  Place the pan under the broiler and broil until the eggs are firm to the touch and lightly golden, about 1-2 minutes. Invert the frittata to a cutting board, remove the parchment paper, and cool.  Cut the frittata into 24 pieces.  Cut each prosciutto slice into 3 strips.  Wrap a prosciutto strip around each frittata square and tie a chive around the prosciutto.  Serve at room temperature.  Enjoy!

Note:  The frittata squares can be made 2 hours ahead, covered with a lightly dampened paper towel, wrapped in plastic wrap, and chilled. Bring to room temperature before serving.

Source:  Adapted from Gourmet, April 2001


  1. I love reading your blog and the recipes are always delicious! Your pictures are so light, bright and lovely, too!

  2. WOW - What a menu! Can I come over to your house? I found you through janssushibar.com and told her to start following you!

  3. Be-
    Come on over:) There are plenty of leftovers. Thank you for following!

  4. These looks really delicious and the photography made me pop over for a visit. What a wonderful Easter menu!

  5. Looks so delicious and appetizing. Thanks for sharing!

  6. Anything wrapped in prosciutto is generally quite delicious, but I think the frittata is a nice twist! Sounds like you guys had a delicious meal! I really want to pick up some rhubarb and make some chutney!

  7. Your frittata bites are gorgeous just linked to 'em over at my place.


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