Brunch Frittata

29 8 servings, 1/8 recipe (97 g) each
Recipe By
Reviews
Prep Time
10
min.
Total Time
29
min.
Servings

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

A perfect dish to serve at a spring brunch or weekend breakfast, this delicious frittata features prosciutto and garden-fresh vegetables cooked in a pesto Parmesan dressing.

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What You Need

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Make It

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  • 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.

Serving Suggestion

Serve with a whole grain baguette and fresh fruit salad.

Note

If you don't have an ovenproof skillet, just wrap handle of regular skillet with several layers of foil before using as directed.

Servings

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

Nutritional Information

Serving Size 8 servings, 1/8 recipe (97 g) each
AMOUNT PER SERVING
Calories 160
% Daily Value
Total fat 11g
Saturated fat 4g
Cholesterol 225mg
Sodium 500mg
Carbohydrate 4g
Dietary fibre 1g
Sugars 1g
Protein 14g
   
Vitamin A 15 %DV
Vitamin C 6 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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