There's something really satisfying about the flavors of crispy prosciutto and scallions. All that salty, savory pork combines perfectly with the fresh, green flavor of mild onions. Put it together with eggs, and the recipe below is the perfect way to pull me out of my keto diet breakfast funk! The frittata not only looks gorgeous, but it transforms eggs into a cake-like texture. A welcome departure from all the scrambled and fried eggs I've been eating lately!
Feel free to play around with the ingredients. So long as you keep the eggs and milk the same, you can substitute any vegetables and meat you like. Some of my favorite combinations are spinach and mushrooms, asparagus and peas, or cherry tomatoes and chopped bacon.
Crispy Prosciutto and Scallion Frittata
4
10 minutes
20 minutes
30 minutes
1 tablespoon butter
6 scallions, thinly sliced
4 ounces thinly sliced prosciutto, torn into small pieces
8 large eggs
3 tablespoons whole milk
1/2 cup goat cheese
pinch red pepper flakes
1/4 teaspoon black pepper
4 cups arugula
2 tablespoons olive oil
Salt (to taste)
Preheat the oven to 350 degrees F.
In a large skillet, heat the butter over medium-high heat. Add the scallions and cook until fragrant, about 1 minute.
Add the prosciutto and cook until it has crisped, about 3-4 minutes.
Meanwhile, in a medium bowl, combine the eggs, milk, goat cheese, red pepper flakes, and black pepper. Whisk until the mixture is homogeneous and well combined.
Add the eggs to the skillet and bake for 20-25 minutes, until browned around the edges. The frittata should be slightly puffed and a knife inserted in the middle should come out clean.
Cut the frittata into triangles. Top each serving with 1 cup of arugula drizzled with 1/2 tablespoon olive oil. Sprinkle with salt to taste.