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A frittata is an open face omelet, which means no folding or flipping required!  It can be served for breakfast, lunch, or as a light dinner.  It’s quick to make, so be sure you have all the ingredients prepped and your oven preheated before you start to cook.

Easy asparagus frittata

4 to 6 Servings

Asparagus, Prosciutto, and Goat Cheese Frittata
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  • 8 eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • ½ cup goat cheese, crumbled
  • 1 tablespoon butter
  • 4 slices of prosciutto, roughly chopped
  • 4 green onions, thinly sliced
  • 1 pound asparagus, trim off tough ends and cut into 1-inch pieces


  1. Preheat oven to 375°F.
  2. Whisk together eggs, milk, and salt in a bowl. Add half of the crumbled goat cheese. Set aside.
  3. Melt butter in 10-inch ovenproof frying pan over medium heat. Add prosciutto, cook and stir until slightly crisp, about 1 minute.
  4. Add green onions and asparagus; cook and stir until asparagus is tender crisp, about 5 minutes. Pour in egg mixture; cook, stirring gently until eggs form a wet scramble (half cooked), about 1 minute.
  5. Top eggs with remaining crumbled goat cheese and place skillet in the oven until eggs have set, about 7-10 minutes. Let cool for 5 minutes. Slide out onto a large serving plate and cut into wedges.

Helpful Hints:

  • If your frying pan’s handle isn’t ovenproof (not made of metal), wrap the handle in a double layer of aluminum foil to protect it from the heat.
  • When you remove the frying pan from the oven wrap a tea towel around the handle, this will remind you and others that it’s hot.
  • Crumbled goat cheese is simple to do.  Just break up the goat cheese into small pieces with your hands.
  • Asparagus cooked to tender crisp when it turns bright green.


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