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Crispy Prosciutto and Scallion Frittata
Ingredients (4 Servings)
- 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
- 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 minute.
- 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
Per Serve- Calories: 441
- Protein: 31g
- Fat: 34g
- Fiber: 1g
- Sodium: 666mg
- Carbohydrates: 4g
