Description
Our Prosciutto and Asparagus Frittata is the perfect recipe for your next brunch, Mother’s Day, or weekend breakfast!
Ingredients
Scale
- 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