Asparagus and prosciutto frittata

asparagus and prosciutto frittata
48 Item



1.Preheat oven to moderately hot, 200°C (180°C fan-forced).
2.Boil, steam or microwave asparagus until just tender; drain. Rinse under cold water; drain.
3.Oil 19cm x 29cm slice pan; line base and sides with baking paper.
4.In a medium bowl, whisk eggs, cream and cheese until combined.
5.Place asparagus, in single layer, alternating tips and bases, in prepared pan. Pour egg mixture over asparagus. Cook in oven, uncovered, about 20 minutes or until firm. Stand 10 minutes in pan.
6.Meanwhile, cut each slice of prosciutto into 16 squares. In medium non-stick frying pan, cook prosciutto, stirring occasionally, until crisp.
7.Cut frittata into 48 pieces; top each with 1 piece of the prosciutto and ½ teaspoon of the tomato.

The frittata can be made a day ahead, and kept, covered, in the refrigerator.


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