Ingredients:

1	pound	fresh romano beans, cut into 1/2-inch lengths
1/4	cup	extra-virgin olive oil
1		large onion, diced
1/4 to 1/2	pound	prosciutto in one piece, trimmed of excess fat, frozen until firm, and cut into small dice
12		eggs, lightly beaten
1/2	pound	imported Italian Fontina cheese, shredded
		salt and freshly ground pepper

Procedure:
1. In a medium pan, precook the beans in boiling water for 4 minutes or until crisp-tender. Drain and rinse under cold running water.

2. In a large (12-inch) ovenproof skillet, heat 2 tablespoons of olive oil. Add the onion and prosciutto and cook over medium heat until lightly browned. Add the reserved beans, then remove the skillet from the heat. In a large bowl, combine the bean mixture with the eggs, along with half of the cheese, and salt and pepper to taste.

3. Preheat the broiler to high. Wipe out the skillet with a paper towel. Add the remaining 2 tablespoons olive oil and warm over medium heat. Pour in the egg mixture and cook for about 6 minutes, shaking occasionally, until most of the egg sets (the top should be soft and somewhat liquid). Sprinkle the frittata with the remaining 1/4 pound cheese and place the skillet under the broiler for 2 to 3 minutes, or until the cheese is bubbling and browned and the eggs are set on top.

4. Cool slightly and then cut into wedges. Serve accompanied by roasted potatoes, if desired.

Recipe courtesy:

Beans
More than 200 Delicious, Wholesome Recipes from Around the World
by Aliza Green
Running Press
ISBN: 0762419318