• Rosangela Atte

Asparagus, Prosciutto Cotto and Parmigiano Frittata

INGREDIENTS

-6 eggs

-50 g prosciutto cotto or ham

-1/4 grated Parmigiano Reggiano

-1 Tbs of minced parsley

-1/2 tsp salt

-1 cup or so of grape or cherry tomatoes

-12 asparagus

-1/4 cup EVOO


METHOD

1. Beat eggs, cheese, ham and salt until well combined

2. Heat up a 9" round pan on high

3. Add 1/2 of the oil and sear asparagus for 1 or 2 minutes and set aside

4. Turn heat on medium-low and pour in the egg mixture

5. Cook the egg mixture by moving it around with a rubber spatula until cooked 1/2 way and turn heat off

6. Flatten the frittata, decorate with

the asparagus and tomatoes

7. Bake at 350F for 15-20 or until firm but not browned


Enjoy! Buon Appetito Amici!

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