Entrée

Brunch Frittata

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prep time

10 min

total time

29 min

makes

8 servings, 1/8 recipe (97 g) each

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kraft

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What You Need

9 eggs

1/2 tsp. black pepper

2 Tbsp. Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing

90 g prosciutto, chopped

1-1/2 cups cut-up fresh asparagus spears (1 inch lengths)

2 cups baby spinach leaves

2 green onions, thinly sliced (about 1/3 cup)

1 cup Kraft Mozzarella Shredded Cheese

Make It

HEAT oven to 350ºF.

WHISK eggs and pepper until well blended.

HEAT dressing in large ovenproof nonstick skillet on medium heat. Add prosciutto; cook 2 min., stirring constantly. Stir in asparagus; cook and stir 2 min. Add spinach; cook 1 min. or just until wilted, stirring frequently. Stir in onions and cheese.

ADD eggs; stir. Cook on low heat 5 min. or until bottom is set but top is still runny, lifting sides of frittata occasionally to let uncooked mixture run underneath. Place in oven.

BAKE 6 to 8 min. or until centre is set.