Asparagus and Prosciutto Frittata
Looking for an awesome brunch recipe? Not only is this Asparagus and Prosciutto Frittata delicious. It is also quick, easy, and fun to make.
Ingredients
- 2 Tbsp. olive oil
- 10 large or extra large eggs
- salt and fresh cracked pepper
- 1/2 cup milk
- 1 bunch thin asparagus spears (snap off the tough ends of your asparagus and rinse)
- 1 handful fresh baby spinach
- 1 cup thinly sliced prosciutto, chopped to bite size
- 1/2 cup Mozzarella (or Provolone)
- 2 Tablespoons Parmesan Cheese (I used fresh shaved Parmesan)
- 2 Tablespoons chopped flat leaf parsley
Instructions
- Preheat the oven to 400° In a large oven safe skillet (I used cast iron) over medium heat and add 2 tablespoons olive oil. Let it heat fully and add the asparagus, saute until just tender, about 2-3 minutes, remove to a plate and add the prosciutto to heat about a minute and remove from skillet.
- In a bowl add eggs, milk salt and pepper whisk well and pour egg mixture and spinach into the skillet, scatter prosciutto around. As egg mixture sets, run a spatula around edges of skillet, lifting egg mixture and tilt the skillet so the uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set. (surface will be moist).
- Once eggs are set up, but the top is still moist, toss asparagus on top, add shaved Parmesan and Mozzarella and place in the oven to finish about 10-15 minutes, until the center is cooked. Top with parsley and serve.