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Roasted Asparagus Frittata with Crispy Prosciutto
Nb persons: 4
Yield:
Preparation time: 10 minutes
Total time: 20
Source: Cooking Club
| 2 3/4 cups | diagonally sliced asparagus, 1 inch slices, about 1 lb |
| 2 oz | very thinly sliced prosciutto, chopped (1/2 cup packed) |
| 8 | eggs |
| 1/4 cup | milk |
| 1/4 tsp | coarse salt |
| 1/8 tsp | pepper |
| 3 Tblsp | butter, cut up |
| 1/2 cup | shredded Gruyere cheese |
Heat broiler. Spray rimmed baking sheet with cooking spray. Arrange asparagus in single layer on 1 side of sheet; arrange prosciutto on other side. Broil 2 - 4 minutes or until asparagus is crisp-tender and prosciutto is crispy.
Meanwhile, whisk eggs, milk, salt and pepper in large bowl 1 minute.
Melt butter in medium ovenproof non-stick skillet over medium-high heat until butter stops foaming and turns pale brown. Immediately pour in egg mixture (Keep eggs moving during cooking for a more moist and fluffy frittata. This technique, quicker than traditional method, prevents the eggs from becoming overcooked and dry), cook and stir bottom and sides with heat-resistant rubber spatula until curds begin to form throughout but eggs are still very moist (about 3 minutes). Remove from heat; stir once more. Spread eggs evenly in skillet
Sprinkle with asparagus, prosciutto and cheese; broil 1 1/2 to 3 minutes or just until cheese melts but center of eggs is still moist. Run spatula under bottom and sides to release frittata; slide onto large plate. Cut into wedges and serve
Notes:
Use fresh eggs, preferably free-range. Fresh eggs have plumper yolks and firmer whites.
When cooking the eggs on the stovetop, stir the mixture gently but constantly. This ensures that the entire mixture is done at the same time. Stop stirring (and cooking) when curds begin to form but before the eggs are scrambled.
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