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Asparagus and Prosciutto Frittata

Serves: 6 - 8 / Preparation time: 10 minutes / Cooking time: 30 minutes

From the Lily family. Has feather foliage and used as a Spring vegetable with its edible young stem shoots. Mild flavour, very green in colour, only a short window for picking in the Spring time.

Method:

  1. Heat oven to 180C/160C fan/gas 4. Grease a tart or cake tin (completely liquid tight)
  2. Line the base of the tin with the prosciutto until the bottom is completely covered. Overlap and layer the slices to form a gap free base.
  3. Heat olive oil in a frying pan, and cook the onion until soft. Leave to cool.
  4. Beat the eggs, milk and half a of the Parmesan together and season with a pinch of salt and black pepper.
  5. Spread the cooled onions over the prosciutto base to form a second layer, and then pour the egg mixture over that.
  6. Top the frittata with the asparagus, and the remaining Parmesan.
  7. Bake in the oven for 15-20 minutes until the frittata has risen and is golden on top.

You will need:

  • 14 slices of prosciutto ham
  • olive oil
  • 1 onion, finely chopped
  • 125g asparagus tips
  • 6 eggs
  • 100ml milk
  • 85g Parmesan

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