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Prosciutto Wrapped Asparagus Frittata for Easter Brunch

Proscuitto and asparagus come together in a frittata.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Brunch - Eggs
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • 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


  • 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.