Prosciutto-Mozzarella Frittata

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10 large eggs

1/4 cup milk

2 tablespoons freshly grated Parmigiano-Reggiano cheese

2 tablespoons chopped basil

3/4 teaspoon salt

1/2 teaspoon pepper

3 tablespoons extra-virgin olive oil

2 medium shallots, thinly sliced

1 tomato, diced

4 thin slices prosciutto, cut into strips

4 ounces mozzarella, cubed

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