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Asparagus, Prosciutto & Goat Cheese Frittata
Ingredients:
Photo and Recipe Credit: The Kitchn
8 large eggs
1/3 cup whole or 2% milk
4 ounces thinly sliced prosciutto ham, coarsely chopped
1 large leek, white and light green parts only, cleaned and thinly sliced into half moons
1 bunch asparagus (about 1 pound), ends trimmed and cut into 1-inch pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
- Arrange a rack in the top third of the oven and heat to 350°F.
- Whisk the eggs and milk together in a large bowl. Add the prosciutto, breaking up any clumps that have stuck together with your hands as you add it. Stir to combine and set aside.
- Heat the oil in a 10- to 12-inch cast iron or oven-safe nonstick skillet over medium heat until shimmering. Add the leek and sauté until softened, about 5 minutes. Add the asparagus, salt, and pepper, and sauté until the asparagus is tender, 3 to 5 minutes more.
- Spread the vegetables into an even layer and pour the egg mixture over the top. Tilt the pan to make sure the eggs and prosciutto settle evenly over all the vegetables. Sprinkle the goat cheese evenly over the top. Cook undisturbed until the eggs at the edge of the pan begin to set, about 2 minutes.
- Transfer the skillet to the oven and bake until eggs are just set, about 20 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another minute or two. If not, then the eggs are set. Heat the broiler to HIGH. Broil until the top of the frittata is lightly golden-brown in spots, 2 to 3 minutes. Cool in the pan for 5 minutes, then slice into wedges and serve warm. Serves 6-8
Photo and Recipe Credit: The Kitchn
