Brunch frittata
10
29
8
No
Ingredients
- 9 eggs
- 5 ml (1/2 teaspoon) of pepper
- 30 ml (2 tablespoons) of extra virgin olive oil, pesto and parmesan vinaigrette
- 90 gr of chopped prosciutto
- 375 ml (1 1/2 cup) of asparagus into chunks of 1 inch
- 500 ml (2 cups) of young spinach leaves
- 2 finely chopped green onions
- 250 ml (1 cup) of grated cheese
Preparation
Side-by-side mode
- Preheat oven at 350 F (180 °C).
- Whisk eggs and pepper with a whisk until homogenization.
- Heat vinaigrette at medium heat in an oven safe nonadhesive large pan. Add prosciutto and cook for 2 minutes while continuously stir. Add spinach and cook for 1 minute or until it wither while stirring frequently. Add green onions and cheese.
- Add eggs and stir. Cook at low heat for 5 minutes or until frittata base is firm, while lifting it up a bit from time to time for the part still liquid to flow under the frittata. Set pan in the oven.
- Cook for 6 to 8 minutes or until frittata center is cooked.
