Prosciutto and Asparagus Frittata

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Course: Breakfast

Cuisine: American

Method: Stove Top

Our Prosciutto and Asparagus Frittata is the perfect recipe for your next brunch, Mother's Day, or weekend breakfast!

Prep: Preheat oven to 350℉.
Whisk: Place 10 eggs and ½ cup full-fat coconut milk in a large bowl and whisk to fully combine. Option to use a blender or immersion blender, if you prefer.
Sauté: 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 1 tablespoon ghee and 1 tablespoon garlic, let cook on medium heat until it becomes fragrant, about 1 minute.
Veggies: Take half of the 12 asparagus stalks and cut into 1-inch pieces. Add that asparagus, 1½ cups cherry tomatoes, 1 cup mushrooms, and ¼ cup green onions to the hot pan. Cook for approximately 3 minutes on medium heat, adding additional ghee if the pan becomes too dry.
Add Eggs: Pour the 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.
Finish Cooking: 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.
Serve: Remove to cool and top with the rest of the prosciutto. Cut and enjoy!

Storage: either move frittata leftovers to an airtight container or cover with plastic wrap and store in the fridge for 3-4 days.

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