Active Time

　　1 hr

　　Total Time

　　1 hr

　　

Ingredients

Makes 24 hors d'oeuvres

　　2 teaspoons unsalted butter

　　8 ounces fresh shiitake mushrooms, stems discarded and caps finely chopped

　　2 shallots, minced

　　1/4 cup water

　　1 1/2 tablespoons finely chopped fresh tarragon

　　2 whole large eggs

　　6 large egg whites

　　1/4 cup finely shredded parmesan

　　1/2 teaspoon kosher salt

　　8 thin slices prosciutto

　　24 thin fresh chives

　　

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.

　　

Nutrition Per Serving

Each serving (2 hors d'oeuvres) about 53 calories and 3 grams fat

　　#### Nutritional analysis provided by Gourmet

　　Cooks' 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.