Prosciutto and Goat Cheese Frittata w/ Asparagus
The saltiness of the goat cheese and prosciutto together really make this dish! Great for dinner, too!
1/2 cup cream
2 pats butter
1 turn of extra virgin olive oil
1/4 cup asparagus tips (fresh)
1 round slice of Montchevré goat cheese
2 slices prosciutto, chopped
fresh parsley, chopped
Heat your oven to 450 degrees F. Frittata should finish in the oven, so be sure to use an oven-proof teflon skillet.
Add the olive oil and butter to a small skillet, heated over med – med/high heat.
Mix eggs and cream together, add salt/pepper. Add to the pan when hot.
Sprinkle in the asparagus tips, cheese, prosciutto and parsley. Let the bottom and sides set, about 4 minutes. Then put in the oven.
Watch for the frittata to get puffy and sizzly from the butter and olive oil. A little brown is nice on top, but you don’t want to overbrown the bottom.
The frittata should slide right out of the pan, onto a plate.
…with thanks to opensourcefood.comasparagus | brunch | dinner | eggs | prosciutto | winter