Prosciutto and Asparagus Frittata

Summary

• Difficulty:
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Yield: Serves: 8

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.

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