Artichoke & Prosciutto Frittata |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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For an elegant brunch, try this pleasing frittata served with mixed greens tossed in a raspberry vinaigrette with fresh fruit salad. CuisineAtHome, newsletter. Ingredients:
2 teaspoons extra virgin olive oil |
1 cup marinated artichoke hearts, drained and quartered |
1/2 cup thinly sliced prosciutto |
12 eggs, beaten |
1/4 cup grated parmesan cheese |
1 tablespoon chopped fresh chives |
1/8 teaspoon crushed red pepper flakes (or more if you choose) |
fresh whole chives (optional) |
Directions:
1. Preheat oven to 425°F
2. Heat oil in a 10-inch ovenproof, nonstick skillet over medium heat.
3. Sauté quartered artichoke hearts and prosciutto until prosciutto starts to curl.
4. Remove artichokes and prosciutto from skillet.
5. Wipe skillet clean; coat with nonstick spray.
6. Add crushed red peppers to beaten eggs.
7. Add eggs to pan; cook until curds form.
8. Top eggs with artichokes and prosciutto; sprinkle with Parmesan and chopped chives.
9. Place skillet in oven; bake frittata for 7–8 minutes (the center will not be set).
10. Remove skillet from the oven; preheat broiler.
11. Broil frittata until eggs are fully set and top is browned, about 2 minutes.
12. Remove skillet from broiler.
13. Run a rubber spatula under the frittata to loosen it.
14. Slide frittata out onto a cutting board; slice into six wedges.
15. Garnish each slice with fresh whole chives, if desired.
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