Mouthwatering Gluten-Free Italian Brunch: Scrumptious Prosciutto & Asparagus Frittata
Elevate your weekend brunch with this easy and delicious gluten-free Italian dish featuring a scrumptious combination of prosciutto, asparagus, and gooey eggs in our Mouthwatering Prosciutto & Asparagus Frittata recipe. Savor the flavors and create an unforgettable sensory experience at home.
Allergens
Eggs, Dairy (can be modified for dairy-free)
Ingredients
- 6 large eggs
- 1/4 cup milk or dairy
- free milk alternative
- Salt and black pepper, to taste
- 2 cups fresh asparagus, trimmed and cut into 1
- inch pieces
- 4 slices high
- quality prosciutto, chopped
- 1/2 cup shredded mozzarella cheese or dairy
- free cheese alternative
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
- Heat the olive oil in an oven safe non stick skillet over medium heat. Add the asparagus pieces and cook for 3 minutes, or until slightly tender.
- Add the chopped prosciutto to the skillet with the asparagus and cook for an additional 2 minutes.
- Pour the egg mixture into the skillet, evenly distributing it over the asparagus and prosciutto. Sprinkle the shredded mozzarella cheese evenly on top.
- Transfer the skillet to the preheated oven and bake for 12 15 minutes, or until the frittata is set and golden brown.
- Remove from the oven and allow it to rest for a few minutes before slicing into two servings.
Chef’s Insight
Cooking times may vary depending on your oven and skillet. Keep an eye on the frittata to ensure it doesn't overcook.
Notes
Use high-quality prosciutto for the best flavor.