A dish elegant enough to be served at Sunday brunch but simple enough for bake-ahead weekday meals. My girls love this frittata in the morning before school or even in their lunchboxes. I serve mine over mixed greens with a side of fruit or alongside roasted potatoes.
what you’ll need:
➕ 12 eggs (Vital Farms always for me)
➕ 1/4 cup unsweetened almond milk
➕ 1/2 tsp dried oregano
➕ 1/2 tsp dried basil
➕ 1/2 tsp garlic powder
➕ pink salt/cracked black pepper to taste
➕ 1 tbs olive oil
➕ 1 package prosciutto (i’m using Applegate brand)
➕ 3/4 cup shredded manchego
➕ 1 handful fresh arugula
PREHEAT oven to 400 degrees
WHISK eggs, almond milk, herbs, garlic powder + s/p
HEAT 1 tbs olive oil in an oven-proof skillet over medium heat (I love my iron skillet for this)
POUR egg mixture into skillet & allow to cook until edges begin to firm up (this won’t take long so keep a spatula nearby to check)
REMOVE from heat & add ripped pieces of prosciutto, cheese + arugula over the top
BAKE for 15-20 min or until center is set
ALLOW to cool slightly, slide frittata onto a cutting board and slice up 6 servings.
If you try this one at home, make sure to tag me on instagram @kristenmariasrd so I can see your beautiful creations!