Frittata Di Pasqua (Asparagus Prosciutto Frittata)

Name: Frittata Di Pasqua (Asparagus Prosciutto Frittata)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 6 large eggs; 2 tablespoons whipping cream; 1/2 teaspoon salt; ¼ teaspoon nutmeg; 1 tablespoon olive oil; 4 ounces prosciutto, torn into small bite-sized pieces; 1 bunch thin asparagus (trimmed, cut into 1-inch pieces); ½ cup whole milk ricotta cheese; ¾ cup Parmigiano Reggiano, finely shredded; Basil, for topping

15 MINPrep Time

15 MINCook Time

4 to 6Servings

(1)

by Giadzy

Photo Credit: Elizabeth Newman

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Families across Italy all have different versions of the Frittata Di Pasqua, or an Easter Frittata. They almost all contain cheese and salami of some kind, some have artichokes and spinach - but this is our tried and true version. Asparagus and prosciutto are a delicious combination, and dollops of creamy ricotta are the perfect balance to the salty-savory flavors. This is an incredibly easy way to serve a sophisticated egg dish to a group.

Frittata Di Pasqua (Asparagus Prosciutto Frittata)

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt
¼ teaspoon nutmeg
1 tablespoon olive oil

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4 ounces prosciutto, torn into small bite-sized pieces
1 bunch thin asparagus (trimmed, cut into 1-inch pieces)
½ cup whole milk ricotta cheese
¾ cup Parmigiano Reggiano, finely shredded
Basil, for topping

Instructions

Whisk the eggs, cream, 1/2 teaspoon salt and nutmeg in a medium bowl to blend. Set aside.
Heat the oil in a 9 1/2-inch-diameter nonstick oven-safe skillet over medium-high heat. Add the prosciutto and saute until it crisps up, about 3 to 5 minutes. Add the asparagus and saute until crisp-tender, about 3 to 5 minutes.
Preheat the broiler in your oven.
Pour the egg mixture over the prosciutto and asparagus, and cook for a few minutes until the eggs start to set. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Dollop tablespoon sized mounds of ricotta around the top of the frittata. Sprinkle evenly with the Parmigiano Reggiano.
Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate. Top with basil.

Nutrition

Nutrition Serving Size: 4
per serving: Calories; 376

Amount/Serving % Daily Value

Carbs: 5 grams
Protein: 30 grams
Fat: 25 grams
Saturated Fat: 11 grams
Cholestrol: 341 milligrams
Sodium: 1238 milligrams
Fiber: 1 grams
Sugar: 1 grams

gluten free

nut free

2 comments

Katie - Apr 02

★★★★★

★★★★★

Very salty! I would def cut back on the prosciutto or parm, or both. I LOVE cheese but it was just too much.

Giadzy - Apr 02
Hi Katie! Some prosciutto can be saltier than others so that might be why! We recommend tasting the prosciutto first and if its really salty, you can reduce the salt in the recipe! Hope this helps :)