Breakfast & Brunch
Prosciutto and Asparagus Frittata
Prep Time: 15 min | Cook Time: 25 min | Servings: 8 | Calories: 285
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Prep Time
15 min
Cook Time
25 min
Servings
8
Calories
285
Ingredients
- 12 large or extra large eggs
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 cup (4 oz.) Sargento® Shredded 6 Cheese Italian
- 2 tsp. bottled minced roasted garlic
- 2 Tbsp. olive oil
- 1 lb. thin asparagus spears
- 4 green onions, sliced (1 cup)
- 3 - 4 oz. thinly sliced prosciutto, cut crosswise into strips
- 4 slices Sargento® Sliced Provolone Cheese, halved
- 3 Tbsp. chopped flat leaf parsley
Directions
- In a large bowl, beat eggs with salt and pepper. Stir in Italian cheese and garlic; set aside.
- Heat oil in a 12-inch non-stick oven-proof skillet (wrap handle in foil) coated with cooking spray. Add asparagus; cook over medium heat until asparagus is crisp-tender, about 5 minutes. Stir in green onions; cook 1 minute. Add prosciutto; cook 2 minutes.
- Pour in egg mixture; cook over medium heat about 5 minutes, pulling from sides with a spatula each time the eggs set a little allowing raw eggs to move to edges and set again.
- Place halved slices of Provolone cheese over the egg mixture and cook until eggs are beginning to set in center, about 5 minutes.
- Place pan in a preheated 350°F oven. Bake 10 minutes or until eggs are almost set. Turn heat to broil; broil for 2 minutes or until golden brown.
- Slide frittata onto serving platter and cool for 5 to 10 minutes before slicing into wedges.
