I have always wanted to make a frittata but felt I needed a deep cast iron skillet to do so. Sure, I’d made omelets on the stove but I was intrigued by baking an egg dish in a skillet in the oven. I guess, looking back, a frittata is somewhat similar to the crustless quiche I bake quite often.
The other day, I finally purchased a cast iron skillet and the very first meal I made in it was this Asparagus and Prosciutto Frittata. Asparagus and Prosciutto are a winning combination and combined with the cheeses, onion and garlic made a perfect meal.
This recipe makes a large frittata. It served a family of four with just a little bit left over for the next day (of course, everyone had second helpings).
4 Tablespoons whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup freshly grated parmesan cheese
2 Tablespoons olive oil
12 ounces asparagus, ends trimmed
2 cloves garlic, minced
1/2 cup chopped onion
4 ounces prosciutto, sliced into strips
1 cup feta cheese
Preheat the oven to 350 degrees F.
Whisk the eggs, cream, salt, pepper and parmesan cheese in a medium bowl to blend. Set aside.
Heat the oil in a 10 inch diameter skillet over medium heat. Add the onion and garlic and cook for 3 minutes. Add the asparagus spears and saute for about 4 minutes until they are crisp-tender. Add the prosciutto and cook an additional 3 minutes longer.
Pour the egg mixture over the asparagus mixture and cook for about 5 minutes on the stove pulling from the sides with a spatula allowing the eggs to set on the sides.
Sprinkle the top with the feta cheese and place skillet in the oven to bake for 20 minutes or until the top is set and golden brown.
Remove from the oven and using a spatula, loosen the frittata from the skillet and serve.