Breakfast / Brunch
Artichoke & Prosciutto Frittata
No omelets here—one of the best ways to make eggs is into a Frittata. The combination of the meat, vegetables, and cheese creates a texture and flavor sensation for the consumer.
For an elegant brunch, try this pleasing frittata served with mixed greens tossed in your favorite vinaigrette and Melon Salad.
Preheat oven to 425°. Heat oil in a 10-inch ovenproof, nonstick skillet over medium heat.
Sauté quartered artichoke hearts and prosciutto until prosciutto starts to curl. Remove artichokes and prosciutto from skillet. Wipe skillet clean; coat with nonstick spray.
Add eggs to pan; cook until curds form. Top eggs with artichokes and prosciutto; sprinkle with Parmesan and chopped chives. Place skillet in oven; bake frittata for 7–8 minutes (the center will not be set). Remove skillet from the oven; preheat broiler. Broil frittata until eggs are fully set and top is browned, about 2 minutes.
Remove skillet from broiler. Run a rubber spatula under the frittata to loosen it. Slide frittata out onto a cutting board; slice into six wedges. Garnish each slice with fresh whole chives, if desired.
Wipe skillet clean after removing artichokes and prosciutto. Add eggs to skillet; stir and cook until curds form.
Layer the artichokes, prosciutto, Parmesan, and chives over the eggs. Bake frittata in oven 7–8 minutes. The center will not be set.
After removing frittata from the broiler, run a rubber spatula under the frittata to loosen it, then slide the frittata onto a cutting board.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 4g 20%
Cholesterol 370mg 123%
Sodium 579mg 24%
Carbs 7g 2%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.