Creamy Prosciutto and Asparagus Frittata – always a great addition to any brunch menu! (Whole30/Paleo)

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.  When I have my act together, I make sure and I make a huge one on Sundays so that we have a quick, easy and delicious breakfasts for the week.  I toss a slice into a glass container and then microwave it when I get to work.  It could not be easier.  And you can throw any veggie you want in there, any protein.  They are so handy and a really nice way to mix up your food – hey, hard-boiled eggs can get old real-fast!

I wanted to make a little bit of a more luxurious frittata for Mother’s Day, so I used prosciutto for my protein instead of a sausage and then some bright and beautiful asparagus.  I also added mushrooms, tomatoes and some green onions.  Super simple.

What also makes this extra luxurious and creamy is the use of coconut milk (yum!) and I blend my eggs (which I don’t normally do), but it adds just that little bit a airiness combined with the creaminess of the coconut milk – it is SO good, you guys!

So whether you are making this for Mom or just want something new to meal-prep, I know you guys are going to LOVE this!!!

Have a good weekend, you guys!

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Creamy Prosciutto and Asparagus Frittata

• Author: Erin Jensen
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Approx. 8 servings
• Category: Breakfast
• Method: Stove Top
• Cuisine: American

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Description

Creamy Prosciutto and Asparagus Frittata – A Whole30/paleo frittata perfect for any brunch menu!

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Ingredients

Scale 1x2x3x

• 10 eggs
• 1/2 cup full-fat coconut milk (incorporated)
• 3oz prosciutto
• 1 Tablespoon ghee
• 1 Tablespoon garlic
• 1/4 cup chopped green onion
• 2 handfuls cherry tomatoes
• 1 cup sliced mushrooms (any kind)
• 12 stalks of asparagus, divided

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Instructions

1. Preheat oven to 350 degrees F.
2. Add eggs and coconut milk to blender and blend for 1 minutes (or use immersion blender), set aside.
3. Take half of the prosciutto and cut into small pieces.
4. Add to hot cast iron skillet and let fat render, stirring fairly consistently.
5. Add ghee and let melt.
6. Add garlic and let cook on medium heat until it becomes fragrant, about 1 minute.
7. Take half to the asparagus stalks and cut into 1 inch pieces.
8. Add green onions, tomatoes, mushrooms and the cut up asparagus.
9. Cook for approximately 3 minutes on medium heat, adding additional ghee if the pan becomes too dry.
10. Pour eggs on top.
11. Place the other 6 stalks of asparagus across the top of the eggs.
12. Using a stiff spatula, scrape under the eggs quickly (just one time) to help ensure they don’t burn.
13. Let cook on medium-low heat for approximately 5-8 minutes.
14. Finish in oven for approximately 5-7 minutes.
15. Check the frittata and 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.
16. Top with the rest of the prosciutto

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