Asparagus

Brunch frittata

Name: Brunch frittata
Prep time: 39 min
Cook time: 29 min
Yield: 8
Cuisine: Brunchs et déjeuners
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

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Author: Les Cultures de chez nous

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Preparation 10

Baking 29

Portions 8

Freezing No

Ingredients Preparation

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.