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!

Xo, Kristen

©2017 by Kristen Marias, RDN/LDN