Fresh Fig And Prosciutto Frittata With Mild Asiago

1. 1

   In a big bowl, whisk the eggs, salt, and a generous grinding of pepper until well blended.

2. 2

   In a big nonstick ovenproof skillet with low, sloping sides, heat the oil over low heat.

3. 3

   Add in the eggs and cook until set on the bottom and around the edges, about 4 minutes.

4. 4

   With a spatula, lift one side of the frittata and tilt the pan so the raw eggs flow under the set edges.

5. 5

   Repeat at least twice at different places around the edge until the egg is no longer runny.

6. 6

   Sprinkle the frittata with the prosciutto and then arrange the figs evenly over the frittata.

7. 7

   Cover and cook until barely set, 10-15 minutes.

8. 8

   Meanwhile, preheat the broiler; sprinkle the cheese over the frittata and broil just until the top is golden, 1-2 minutes.

9. 9

   Let stand a few minutes before serving.

10. 10

    Slide the frittata onto a platter; serve warm or at room temperature, cut into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.