Wilted Arugula and Prosciutto Frittata

1. 1

   Preheat the broiler and position a rack near the heat.

2. 2

   in a bowl, gently beat the eggs with the Parmesan and a generous pinch each of salt and pepper.

3. 3

   Heat 1 tablespoon of the olive oil in a large ovenproof nonstick skillet.

4. 4

   Add the prosciutto and cook over moderately high heat, stirring frequently, until barely browned, 1 to 2 minutes.

5. 5

   Add the arugula and cook, stirring, until wilted, about 1 minute.

6. 6

   Drizzle the remaining 1 tablespoon of oil around the outer edge of the skillet.

7. 7

   Pour the eggs into the skillet and stir to distribute the prosciutto and arugula evenly.

8. 8

   Cook the frittata without stirring until the edges and bottom are set but the top is still soft and runny, about 6 minutes.

9. 9

   Place the frittata under the broiler and cook for about 1 minute, or just until golden and set.

10. 10

    Invert the frittata onto a cutting board, cut into 8 wedges and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.