Our delicious Prosciutto and Asparagus Frittata is always a great addition to any brunch menu! Made with lots of fresh veggies, salty prosciutto, and lots of fresh eggs, of course. This easy breakfast recipe has been enjoyed by our whole family year after year for Mother’s Day!
The Best Prosciutto & Asparagus Frittata
If you are still looking for a delicious Mother’s Day Brunch menu item – this is it! I am a major frittata lover, you guys. If you aren’t serving a crowd, it is perfect to meal prep on Sundays so that you have easy and delicious breakfasts for the week. We wanted to make a little bit of a more luxurious frittata for Mother’s Day, so we used prosciutto for the protein instead of sausage and then added some bright and beautiful asparagus. So whether you are making this for Mom or just want something new to meal-prep, we know you guys are going to LOVE this!
And if you are looking for another frittata recipe, we highly recommend our Sunday Morning Sausage & Mushroom Frittata!
What You Will Need
- whole eggs & coconut milk – blend or whisk these together to create a light & airy base for this tasty frittata recipe!
- prosciutto – love that salty flavor, but feel free to omit to make a veggie frittata or use another protein (i.e. sausage, bacon, ham, etc.)
- ghee – just a little bit in the pan to help cook the fresh vegetables.
- garlic – everything is always better with a little garlic in the mix.
- green onion, cherry tomatoes, mushrooms, & asparagus stalks – a delicious combination of vegetables that go so well together!
How To Make A Prosciutto & Asparagus Frittata
The first steps to making this easy recipe are to blend or whisk the eggs and coconut milk together in a mixing bowl. Cut half of the prosciutto and warm in a large skillet. Add ghee and garlic to melt and become fragrant. Now cut half the asparagus into 1-inch chunks and toss that in the hot pan with the other veggies. Cook for a few minutes and then pour the egg mixture on top. Place the rest of the asparagus on top and continue cooking on medium-low heat for 5 minutes. Move the skillet to the oven and bake at 350 degrees F for 5-7 minutes. Carefully remove and garnish with remaining slices of prosciutto.
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Other Breakfast Recipes You Might Like
Prosciutto and Asparagus Frittata
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approx. 8 servings
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
Description
Our Prosciutto and Asparagus Frittata is the perfect recipe for your next brunch, Mother’s Day, or weekend breakfast!
Ingredients
- 10 eggs
- 1/2 cup full-fat coconut milk (incorporated)
- 3oz prosciutto slices
- 1 tablespoon ghee
- 1 tablespoon garlic, minced
- 1/4 cup green onion, chopped
- 1 1/2 cups cherry tomatoes
- 1 cup sliced mushrooms
- 12 stalks of asparagus, divided
Instructions
- Preheat oven to 350 degrees F.
- Place eggs and coconut milk in a large whisk and whisk to fully combine. Option to use a blender or immersion blender, if you prefer.
- Cut half of the prosciutto into small pieces and add to a cast iron skillet. Bring to a medium-high heat and let fat render, stirring fairly consistently.
- Add ghee and garlic, let cook on medium heat until it becomes fragrant, about 1 minute.
- Take half to the asparagus stalks and cut into 1 inch pieces.
- Add green onions, tomatoes, mushrooms, and the cut up asparagus to the hot pan.
- Cook for approximately 3 minutes on medium heat, adding additional ghee if the pan becomes too dry.
- Pour egg mixture on top. Using a stiff spatula, scrape under the eggs quickly (just one time) to help ensure they don’t burn. Place the other 6 stalks of asparagus across the top of the eggs.
- Turn heat down to medium-low and continue cooking for approximately 5-8 minutes. Then move to the preheated oven for approximately 5-7 minutes on the middle rack.
- Check the frittata, it should look like it is just barely cooked all the way. If it is still runny in the middle, put it back in at 2-3 minute increments.
- Remove to cool and top with the rest of the prosciutto.
Notes
- Storage: either move frittata leftovers to an airtight container or cover with plastic wrap and store in the fridge for 3-4 days.
Nutrition
- Serving Size: 6 oz
- Calories: 131
- Sugar: 1.4 g
- Sodium: 133 mg
- Fat: 9.6 g
- Carbohydrates: 3 g
- Protein: 8.6 g
- Cholesterol: 192.5 mg
Amber says
Do you have the nutrition facts for this? This was delicious and it will definitely be a staple. I was surprised at how creamy it was with the coconut milk!
Bridget Montag says
Yes, the post has been updated with the nutrition facts. Glad you enjoyed it!