I go through phases when it comes to eggs. Sometimes I go on a runny yolk run and make them for a few weeks. In the recent past it’s been scrambled eggs. Lately it’s been no eggs. So for dinner one night I figured I’d make a frittata and start to think about eating eggs again. I left the filling up to Josh and he chose prosciutto. I also added in some baby greens (chard, spinach, arugula, and tatsoi), onion, tomato, feta, and avocado. The frittata puffed up perfectly and the egg had a nice custard like texture. Definitely a good introduction back into the world of eggs.
- 6 eggs
- splash half and half
- 4 slices prosciutto, chopped
- onion, chopped
- baby greens, chopped
- cherry tomatoes, sliced
- avocado, chopped
- freta, crumbled
- In a 10″ skillet melt a pat of butter and sauté the onion a few minutes.
- Beat the eggs with half and half.
- Next add the baby greens to the onion and wilt.
- Add in another pat of butter and be sure to coat sides of skillet. Layer the prosciutto evenly on top of the onion and greens.
- Pour the eggs into the pan. Do not stir from this point on! Season with s&p.
- Lastly layer in the avocado, then tomato, and top with feta. Lightly push down any toppings that are sticking out of the eggs.
- Place in a preheated oven and broil until top is browned and frittata is cooked through. Maybe 5 minutes.