Asparagus & Proscuitto Frittata

April 6, 2007


Shamelessly patterned after this recipe, which is one of our favorites.


1 pound asparagus
2-3oz. sliced prosciutto, chopped into wee pieces
3oz. smoked mozzarella, finely diced
2T extra-virgin olive oil
1/4 cup onion, finely chopped
6 eggs
1/4 cup milk or heavy cream

Boil water in a large pot. Heat oven to 400F. Trim the icky ends from the asparagus and blanch in boiling water for 2-3 minutes. In an oven-safe skillet or saute pan over medium-high heat, heat the oil (coating the pan if it’s not nonstick) and saute the onions until clear. Whisk together the eggs and milk/cream and set aside. Add the asparagus and proscuitto to the pan, then pour the egg mixture over it. Spread the diced cheese over the top of the mixture, and tap the pan/lightly mix so that it’s all distributed pretty evenly. Cook over medium heat until almost set — then loosen the edges with a heatsafe spatula and put into the oven and bake for 12 minutes, or until completely set.

Don’t salt this before you taste it! The prosciutto is very salty. Personally I think it’s a great complement to the asparagus and eggs, but if you are sensitive to things that are salty, you might want to use a bit less prosciutto.


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