Prosciutto and Asparagus Frittata
INGREDIENTS
- 12 large or extra large eggs
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 cup (4 oz.) Sargento® Bistro® Blends Shredded Mozzarella & Asiago Cheese with 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® Deli Style Sliced Provolone Cheese
- 3 Tbsp. chopped flat leaf parsley
DIRECTIONS
- 1
In a large bowl, beat eggs with salt and pepper. Stir in Bistro Blends cheese; set aside.
- 2
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.
- 3
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.
- 4
Place slices of Provolone over the egg mixture and cook until eggs are beginning to set in center, about 5 minutes.
- 5
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.
- 6
Slide frittata onto serving platter and cool for 5 to 10 minutes before slicing into wedges.
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Yield: Serves: 8
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See Nutrition Facts
Serves: 8
Amount Per Serving
Calories 285
Total Fat 18.4g
Saturated Fat 6.9g
Trans Fat 4.4g
Polyunsaturated Fat 0.6g
Cholesterol 387g
Sodium 747g
Carbohydrates 8g
Protein 23g
Dietary Fiber 2g
Vitamin A 345g
Vitamin C 35g
Calcium 248g
Iron 4g
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