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.
Recipe information
Total Time
1 hr
Yield
Makes 24 hors d'oeuvres
Ingredients
Preparation
Step 1
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.
Step 2
While mushrooms are cooking, lightly beat together whole eggs, whites, parmesan, kosher salt, and pepper to taste.
Step 3
Preheat broiler.
Step 4
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 1/2-inch square with a spatula. Cook over low heat until bottom is set, about 2 minutes.
Step 5
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.
Step 6
Transfer frittata to a cutting board and cool. Trim edges of square, then cut frittata into 24 rectangles.
Step 7
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.
