"Food is our common ground, a universal experience." - James Beard

Thursday, March 4, 2010

Asparagus, Prosciutto, and Cheese Frittata - From Katie

This is a Food Network recipe that Katie sent me earlier this week. I haven't gotten to try it yet - but it looks amazing!

Asparagus, Prosciutto, and Cheese Frittata
5 large eggs
4 tablespoons freshly grated Parmesan
2 tablespoons milk
1/4 teaspoon freshly grated lemon zest
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 ounces medium asparagus stalks (about 8), woody stems trimmed, cut into 1/2-inch pieces
4 medium slices Prosciutto (about 2 ounces), coarsely chopped

Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.

Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.


  1. I can vouch - it is amazing. I've made it about 4 times in two weeks. Breakfast, lunch, dinner - it's good anytime.


  2. I am always looking for something new! This looks like a keeper! Thanks Anna :)


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