Asparagus and Prosciutto Frittata
8 eggs, lightly beaten
1/2 cup milk
1 Tbsp snipped fresh thyme or 1 tsp dried thyme, crushed
1/8 tsp ground black pepper
2 Tbsp olive oil
6 fresh asparagus spears, trimmed and cut into 1 1/2 inch pieces
1 cup chopped prosciutto
1/4 cup shredded cheddar cheese (1 to 2 oz)
Preheat broiler. In a medium bowl combine eggs, milk, thyme, and pepper.
Beat with a whisk until well mixed and evenly colored; set aside.
In a large broiler proof skillet heat oil over medium heat. Add
asparagus; cook and stir about 4 minutes or until asparagus is crisp
tender. Stir in prosciutto.
Pour egg mixture over asparagus mixture in skillet. Cook over medium
heat. As egg mixture sets, run a spatula around edges of skillet,
lifting egg mixture so the uncooked portion flows underneath. Continue
cooking and lifting edges until egg mixture is almost set (surface will
be moist).
Place skillet under the broiler, 4 to 5 inches from the heat. Broil for
1 to 2 minutes or just until top is set. Sprinkle with cheese.
Makes: 4 servings
Nutrition Facts Per serving: 285 kcal cal., 21 g fat (6 g sat. fat,
443 mg chol., 430 mg sodium, 4 g carb., 1 g fiber,
19 g pro.
Posted by: Darlene BC <dsharple@shaw.ca>
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