Prosciutto-And-Fresh-Mozzarella Frittata

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10 large eggs

1/4 cup milk

2 tablespoons freshly grated Parmigiano-Reggiano cheese

2 tablespoons chopped parsley

2 tablespoons chopped basil

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

3 tablespoons extra-virgin olive oil

2 medium shallots, thinly sliced

1 medium tomato, cut into 1/2-inch dice

4 thin slices of prosciutto, cut into 1/4-inch strips

4 ounces fresh mozzarella, cut into 1-inch cubes

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