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.
4 to 6 Servings
- 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
- Preheat oven to 375°F.
- Whisk together eggs, milk, and salt in a bowl. Add half of the crumbled goat cheese. Set aside.
- Melt butter in 10-inch ovenproof frying pan over medium heat. Add prosciutto, cook and stir until slightly crisp, about 1 minute.
- 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.
- 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.
- 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.