Recipes › Asparagus › Asparagus and Prosciutto Frittata
Asparagus and Prosciutto Frittata
A golden, Italian-style baked egg dish packed with tender asparagus, salty prosciutto, and fontina cheese — equally good for brunch, lunch, or dinner. The frittata starts on the stovetop and finishes in the oven, creating a set, silky egg base with crispy, caramelized edges. Serve it warm or at room temperature; it's perfect for entertaining because it holds beautifully.
Asparagus is usually ready April to May. More asparagus recipes, or see what to sow this month where you are.
Ingredients
- ¾ lb asparagus, cut into 1-inch pieces
- 8 large eggs
- 3 oz prosciutto, torn into piecesBacon or pancetta works
- ¾ cup fontina or gruyere cheese, grated
- 2 medium shallots, thinly sliced
- ¼ cup heavy cream
- 2 tbsp fresh chives, chopped
- 2 tbsp olive oil
- ¾ tsp salt
Contains: eggs, milk.
Method
- Preheat oven to 375°F. Whisk eggs with cream, salt, and chives in a bowl.About 5 min
- Heat olive oil in a 10-inch oven-safe skillet over medium heat. Cook shallots for 3 minutes. Add asparagus and cook 4 minutes until just tender.About 8 min
- Scatter prosciutto pieces over the vegetables. Pour egg mixture over everything. Sprinkle cheese on top. Cook on the stovetop for 2 minutes until edges begin to set.About 3 min
- Transfer to the oven and bake for 12-15 minutes until the center is just set and the top is golden. Let rest 5 minutes before slicing.About 18 min
Tips
- The frittata is done when the center has just a slight wobble — residual heat will finish it.
- Run a spatula around the edges before serving to loosen.
- Serve with a simple arugula salad for a complete meal.
Ring the changes
- Add sun-dried tomatoes and swap fontina for goat cheese.
- Make a vegetarian version with mushrooms and spinach instead of prosciutto.
Keeping it
Refrigerate for up to 3 days. Serve at room temperature or reheat in a 300°F oven for 10 minutes.
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