Frittata Di Pasqua (Asparagus Prosciutto Frittata)
Category
Brunch
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
- 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.
2 comments
Very salty! I would def cut back on the prosciutto or parm, or both. I LOVE cheese but it was just too much.
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 :)