Ingredients

  • 9 eggs
  • 5 ml (1/2 teaspoon) of pepper
  • 30 ml (2 tablespoons) of extra virgin olive oil, pesto and parmesan vinaigrette
  • 90 gr of chopped prosciutto
  • 375 ml (1 1/2 cup) of asparagus into chunks of 1 inch
  • 500 ml (2 cups) of young spinach leaves
  • 2 finely chopped green onions
  • 250 ml (1 cup) of grated cheese
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Preparation

  • Preheat oven at 350 F (180 °C).
  • Whisk eggs and pepper with a whisk until homogenization.
  • Heat vinaigrette at medium heat in an oven safe nonadhesive large pan. Add prosciutto and cook for 2 minutes while continuously stir. Add spinach and cook for 1 minute or until it wither while stirring frequently. Add green onions and cheese.
  • Add eggs and stir. Cook at low heat for 5 minutes or until frittata base is firm, while lifting it up a bit from time to time for the part still liquid to flow under the frittata. Set pan in the oven.
  • Cook for 6 to 8 minutes or until frittata center is cooked.

Chef's notes

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