Crispy Prosciutto and Scallion Frittata

Crispy Prosciutto and Scallion Frittata
Kana Okada
Serves 4
preparation
10
minutes
cooking
30
minutes

Ingredients

3
tablespoons
extra-virgin olive oil
6
scallions, thinly sliced on the diagonal
4
ounces
thinly sliced prosciutto, torn into 1-inch pieces
8
large eggs
3
tablespoons
whole milk
1/2
cup
(2 ounces) grated Parmesan
1/4
teaspoon
black pepper
4
cups
arugula (about 2 bunches)
1/4
teaspoon
kosher salt
4
ounces
goat cheese, crumbled

Directions

  1. Heat oven to 350° F. Heat 1 tablespoon of the oil in an ovenproof nonstick skillet over medium heat. Add the scallions and cook, stirring, for 1 ½ minutes.
  2. Add prosciutto and cook, stirring occasionally, until slightly crisp, 3 to 4 minutes.
  3. Meanwhile, in a medium bowl, whisk together the eggs, milk, Parmesan, and pepper. Pour into the skillet and stir.
  4. Bake until browned around the edges and puffed (a knife should come out clean), 15 to 20 minutes.
  5. Meanwhile, divide the arugula among plates. Drizzle with the remaining oil, sprinkle with salt, and top with goat cheese.
  6. Cut the frittata into triangles and serve with the salad.
Kate Merker
April 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 69 %
  • Fat 34 g
  • Sat Fat 10 g
  • Cholesterol 464 mg
  • Sodium 666 mg
  • Carbohydrate 4 g
  • Fiber 1 g
  • Sugar 3 g
  • Protein 31 g
What does this mean? See Nutrition 101.