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.