Prosciutto Wrapped Asparagus Frittata for Easter Brunch
Proscuitto and asparagus come together in a frittata.
Servings: 4
Ingredients
- 10-12 Eggs
- 12 Asparagus stems with ends trimmed cut in different heights to fit size of the pan
- 12-15 slices of prosciutto sliced very thinly
- Extra virgin oil
- 1/4 cup parmigiano reggiano
- 1/4 cup heavy cream can use milk
- Freshly ground black pepper
- I
Instructions
- Wrap 8 asparagus with prosciutto (a few more for snacking) Toss the asparagus that is not wrapped with a little olive oil.
- Roast all of the asparagus together at 400 degrees for 10 minutes. Check at 8 minutes, asparagus need not be cooked through, and should still be plump. If you over roast, it will be stringy
- Beat eggs, add cream, cheese, salt, pepper.
- Line baking dish or cast iron pan (I used 9 1/2 “)
- Add egg mixture; arrange asparagus and bake for 30-35 minutes at 375. You might want a crispier top and can put under broiler for a few minutes.
- Serve at room temperature.