Crispy Prosciutto and Scallion Frittata

crispy-prosciutto-scallion-frittata
Photo by Kana Okada
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 441 calories
    • Calories 69 calories from fat
    • Fat 34 g
    • Sat Fat 10 g
    • Cholesterol 464 mg
    • Sodium 666 mg
    • Protein 31 g
    • Carbohydrate 4 g
    • Sugar 3 g
    • Fiber 1 g

Ingredients

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