Looking for an awesome brunch recipe? Not only is this Asparagus and Prosciutto Frittata delicious. It is also quick, easy, and fun to make.
Frittatas are perfect for using up leftovers. This Asparagus and Prosciutto Frittata was tossed together from a leftover Charcuterie board we had for a family get together, and there was no way I was going to let Prosciutto go to waste.
We paid good money for that and I was taught waste not, want not. That’s what we’ve tossed together for an awesome breakfast, which also would have been perfect as breakfast for dinner time.
Whatever you have on hand can replace the Prosciutto; ham, bacon or just more veggies for that matter. They’re so fun to make, so easy, and so quick, but most important is that they taste amazing. That’s what we’ve tossed together for an awesome breakfast or even breakfast for dinner time.
There’s just something about cooking in cast iron that makes taste even better. I used to be afraid to use the cast iron on my glass top.
Then, I found out if I’m just careful not to slide it around and be a little gentle setting down, it’s fine to use on a glass top stove once in a while. Especially if making something you need to finish off in the oven, it’s perfect because you can’t put your most non-stick in the oven above 350 unless you have a really good All-Clad that is.
- The Best Cast Iron according to Americas Test Kitchen is Lodge Seasoned Cast Iron
- or Le Creuset Signature Iron Handle Skillet
- How To Fix Gunky Cast Iron
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- 2 Tbsp. olive oil
- 10 large or extra large eggs
- salt and fresh cracked pepper
- 1/2 cup milk
- 1 bunch thin asparagus spears (snap off the tough ends of your asparagus and rinse)
- 1 handful fresh baby spinach
- 1 cup thinly sliced prosciutto, chopped to bite size
- 1/2 cup Mozzarella (or Provolone)
- 2 Tablespoons Parmesan Cheese (I used fresh shaved Parmesan)
- 2 Tablespoons chopped flat leaf parsley
- Preheat the oven to 400° In a large oven safe skillet (I used cast iron) over medium heat and add 2 tablespoons olive oil. Let it heat fully and add the asparagus, saute until just tender, about 2-3 minutes, remove to a plate and add the prosciutto to heat about a minute and remove from skillet.
- In a bowl add eggs, milk salt and pepper whisk well and pour egg mixture and spinach into the skillet, scatter prosciutto around. As egg mixture sets, run a spatula around edges of skillet, lifting egg mixture and tilt the skillet so the uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set. (surface will be moist).
- Once eggs are set up, but the top is still moist, toss asparagus on top, add shaved Parmesan and Mozzarella and place in the oven to finish about 10-15 minutes, until the center is cooked. Top with parsley and serve.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 212Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 260mgSodium 1009mgCarbohydrates 2gFiber 0gSugar 0gProtein 19g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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