Recipe: Asparagus, Prosciutto & Goat Cheese Frittata
I feel pretty strongly that a frittata can solve a multitude of problems: It answers the question of what to feed overnight guests in the morning, what to pack for lunch for the week, what to make when there’s barely anything in the fridge (and, conversely, what to make when there’s too much in the fridge).
I often turn to this mix-and-match formula for frittatas to use up what I have on hand. But there are some specific flavor combinations that I turn to time and time again, and this is one of my favorites. It’s full of tender asparagus and leeks (both of which I can’t get enough of this time of year), salty bits of prosciutto, and dollops of creamy goat cheese.
A Classic Spring Flavor Combination in Frittata Form
I’ll take my asparagus in any way, shape, or form this time of year, but I particularly love it with eggs. It’s a classic combination that feels fitting as we celebrate the arrival of spring. After its all done up with the wisps of prosciutto and creamy cheese, this frittata is perfect for whatever occasion I have on the horizon, be it Easter, bridal or baby showers, Mother’s Day, brunch with friends, or simply because it’s finally sunny outside.
Like all frittatas, this one is wonderful warm out of the oven but also just as perfect at room temperature or even cold from the fridge. That means it’s well-suited for making ahead of time.
Asparagus, Prosciutto & Goat Cheese Frittata
Prep time: 5 minutes to 10 minutes
Cooking time: 32 minutes to 37 minutes
- 1/3 cup
whole or 2% milk
- 4 ounces
thinly sliced prosciutto ham, coarsely chopped
- 2 tablespoons
large leek, white and light green parts only, cleaned and thinly sliced into half moons
- 1 bunch
asparagus (about 1 pound), ends trimmed and cut into 1-inch pieces
- 1/2 teaspoon
- 1/4 teaspoon
freshly ground black pepper
- 2 ounces
fresh goat cheese, crumbled (about 1/2 cup)
Arrange a rack in the top third of the oven and heat to 350°F.
Whisk the eggs and milk together in a large bowl. Add the prosciutto, breaking up any clumps that have stuck together with your hands as you add it. Stir to combine and set aside.
Heat the oil in a 10- to 12-inch cast iron or oven-safe nonstick skillet over medium heat until shimmering. Add the leek and sauté until softened, about 5 minutes. Add the asparagus, salt, and pepper, and sauté until the asparagus is tender, 3 to 5 minutes more.
Spread the vegetables into an even layer and pour the egg mixture over the top. Tilt the pan to make sure the eggs and prosciutto settle evenly over all the vegetables. Sprinkle the goat cheese evenly over the top. Cook undisturbed until the eggs at the edge of the pan begin to set, about 2 minutes.
Transfer the skillet to the oven and bake until eggs are just set, about 20 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another minute or two. If not, then the eggs are set. Heat the broiler to HIGH. Broil until the top of the frittata is lightly golden-brown in spots, 2 to 3 minutes. Cool in the pan for 5 minutes, then slice into wedges and serve warm.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Styling by Ayda Robana