Makes 12 servings. Difficulty
2 teaspoons unsalted butter 4 oz. shiitake mushrooms, stemmed and finely chopped 4 oz. cremini mushrooms, stemmed and finely chopped 2 shallots, minced 1/4 cup water 1/2 Tablespoon tarragon, finely chopped 1/2 Tablespoon Italian parsley, finely chopped 4 whole large eggs 4 large egg whites 1/4 cup Parmigiano Reggiano cheese, grated 1/2 teaspoon salt Freshly ground black pepper 4 thin slices of prosciutto, cut half crosswise, then cut into thirds lengthwise (you should end up with 24 pieces 24 thin chives
Melt the butter in a 9-10 inch non-stick skillet over medium heat. Add the mushrooms and shallots; sauté for 3 minutes. Add the water and cook, stirring, until the liquid evaporates and the mushrooms are tender and golden, about 5 minutes. Stir in the tarragon and Italian parsley.
While the mushrooms are cooking, lightly beat the whole eggs, egg whites, parmesan, salt and a pinch of freshly ground black pepper.
Preheat the broiler.
Add the egg mixture to the mushrooms. Increase the heat to high and cook, stirring briskly, until the eggs are softly scrambled, about 3 minutes. Reduce the heat to low and form the frittata into a 6 inch square with a spatula. Cook over low heat until the bottom is set, about 2 minutes.
Place the skillet under the broiler (if it has a plastic handle be sure to wrap it in foil). Broil 5-6 inches from the heat for about 1-2 minutes or until the eggs are set and the top is barely golden.
Transfer the frittata square to a cutting board and let cool. Trim the edges of the square, the cut the frittata into 24 rectangles.
Wrap a prosciutto strip lengthwise around each frittata rectangle, then tie a chive crosswise around the bundle to secure. Serve at room temperature.