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Frittata with asparagus, prosciutto and Chevre Recipe

   
 

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     Frittata with asparagus, prosciutto and Chevre

Category   Breakfast - Brunch
Sub Category   None
Servings   6

Ingredients
12 ounces asparagus spears, woody stems removed
but into 1/2-inch lengths
2 Tbsp. olive oil, divided
2 ounces (1/4 inch dice) prosciutto
2 Tbsp. finely chopped shallots
6 large eggs
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1/4 cup (1 ounce) crumbled rindless goat cheese, chevre
 

Instructions
Bring a large pot of lightly salted water to a boil over high heat. Add the asparagus and cook until barely tender, 4 to 5 minutes. (I do less time) Drain and rinse under cold running water. Drain and pat dry with paper towels. Put on plate. Place broiler rack 6 inches from heat and preheat.
Heat 1 tsp. oil in nonstick medium skillet over medium-high heat. Add prosciutto and cook, stirring occasionally, until lightly browned, about 3 mins. Put on plate with asparagus. Add 2 tsp. oil to skillet and heat. Add shallots and cook, stirring often, until softened - about 2 mins. Put in medium bowl to cool a bit. Add eggs, salt, and pepper to the shallots. Whisk until combines but not foamy. Add asparagus and prosciutto.
Add the remaining oil to skillet and heat. Pour in egg mixture and cook until adges of eggs begin to set, about 1 minute. Uswing a rubber spatula, lift up a section of the set portion and tilt skillet, letting uncooked eggs to run underneath. Continue until frittata is almost completely set, about 1 minute longer. Transfer skillet to broiler and cook until slightly puffed - about 1 minute.
Slide frittata onto platter and sprinkle with cheese. Cut into wedges and serve hot or room temp. I made this the day before and reheated in microwave.


Originally Submitted
8/18/2014





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