Rating: 3 stars
85 Ratings
  • 5 star values: 11
  • 4 star values: 17
  • 3 star values: 26
  • 2 star values: 25
  • 1 star values: 6
Kate Merker

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Credit: Kana Okada

Recipe Summary test

hands-on:
10 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add prosciutto and cook, stirring occasionally, until slightly crisp, 3 to 4 minutes.

  • Meanwhile, in a medium bowl, whisk together the eggs, milk, Parmesan, and pepper. Pour into the skillet and stir.

  • Bake until browned around the edges and puffed (a knife should come out clean), 15 to 20 minutes.

  • Meanwhile, divide the arugula among plates. Drizzle with the remaining oil, sprinkle with salt, and top with goat cheese.

  • Cut the frittata into triangles and serve with the salad.

Nutrition Facts

441 calories; calories from fat 69%; fat 34g; saturated fat 10g; cholesterol 464mg; sodium 666mg; carbohydrates 4g; fiber 1g; sugars 3g; protein 31g.
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