Saturday, April 13, 2013

Roasted Asparagus Frittata with Crispy Prosciutto



Rather than let it go to waste, I wanted to use the prosciutto I had left from that weird linguine recipe. I had a feeling prosciutto would be better with eggs and asparagus than beans and leeks; I was right.

Roasted Asparagus Frittata with Crispy Prosciutto
from Cooking Club of America
click to print

2 3/4 c diagonally sliced asparagus (1 inch) (about 1 lb.)
2 oz. very thinly sliced prosciutto, chopped (1/2 cup packed)
8 eggs
1/4 c milk
1/4 tsp coarse salt
1/8 tsp pepper
3 tbsp butter, cut up
1/2 c shredded Gruyère 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 to 5 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 nonstick skillet over medium-high heat until butter stops foaming and turns pale brown.


Immediately pour in egg mixture; 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; bake 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.


While this tastes ok, it's not as good as the previous frittatas and part of it was due to a technical snafu. It probably would've turned out better if I'd used the smaller 10" skillet instead of the 12". The first slice didn't turn out like a wedge - it was like a pile of scrambled eggs with prosciutto and asparagus thrown on it. I will say that the crispy prosciutto goes very well with the eggs - the texture is great and it offers salty zing, enhancing the eggs quite nicely. I'd hesitate to add anymore prosciutto and maybe even a little less is better. If you get a gob of the ham, it's intense. The asparagus could've been shaken in oil and seasoned, but even plain they taste alright.

Cost:
  • asparagus: $0.94
  • prosciutto: $2.24
  • eggs: $2.44
  • milk: $0.06
  • butter: $0.17
  • Gruyère cheese: $2.66
Total: $8.51 or $2.13 for each of four servings.

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