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Cindy's Asparagus & Prosciutto di Parma Frittata
8 Large Eggs
3 Ounces Prosciutto di Parma thinly sliced and torn into 1-inch pieces
6 scallions thinly sliced
1/2 cup Parmigiano Reggiano (2 ounces) coarsely grated
1 tbsp extra virgin olive oil
1/4 cup half & half (I use fat free)
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
1/2 teaspoon coarse salt
Preheat the broiler. Whisk the eggs, half & half, 1/2 teaspoon coarse salt, and pepper in a medium bowl to blend. Set aside. Heat the olive oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp and tender, about 2 minutes, Stir in the Prosciutto di Parma, and scallions. Raise the heat to medium-high. Add the tomato and grated Parmigiano Reggiano cheese leave a small amount of cheese for the top about 1 tbsp, saute 2 minutes longer. Pour the egg mixture over the asparagus and Prosciutto mixture and cook for a few minutes until the eggs start to set. Sprinkle with grated Parmigiano Reggiano cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still a little bit runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate cut into wedges & serve.You can also add a fresh slice of tomato to the top of each piece with a drizzle of olive oil.

Servings: Makes 6 servings

Nutritional information per serving

No nutrition information available

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