Prosciutto, Pea, Fennel and Ricotta Frittata
8 EGGS 3/4 cup 2% milk 2 tsp. olive oil 1/2 bulb fennel, sliced (reserve fronds or tops for garnish) 1 cup frozen peas, thawed 3/4 cup farro, cooked 1/2 cup cherry tomatoes, halved 6 slices prosciutto 1 cup ricotta cheese 2 Tbsp. prepared pesto Salt and ground black pepper to taste
Yields: 6 servings
- Nutritional Information
Per Serving: 1/6 of recipe
Total Fat: 15g
Saturated Fat: 5g
Dietary Fiber: 2g
PREHEAT Oven to 400° F.
PREHEAT cast iron skillet over medium heat. Once to temperature ADD olive oil and SAUTE the sliced fennel until soft (about 5 minutes).
In a bowl, WHISK together the eggs and milk, ADD a pinch each of salt and ground black pepper. SET aside.
In the cast iron pan, ADD the peas, farro, cherry tomatoes, prosciutto slices. POUR the egg and milk mixture and gently STIR to ensure even distribution.
BAKE in oven for 12 minutes. REMOVE frittata, using a spoon ADD dollops of Ricotta cheese over the top, PLACE back in oven and BAKE an additional 5 minutes or until fully cooked.
REMOVE frittata let sit for 5-10 minutes and GARNISH with pesto and fennel fronds. Enjoy!
This was prepared using a 10” cast iron skillet. This can also be prepared by incorporating all elements in a 9”x9” baking dish.
Farro can easily be substituted with wheat berries or brown rice.
This recipe was created by Maeve Guidera, MBA, RD. It is the winning recipe in our “Break the Mold” brunch casserole contest set up in conjunction with the Egg Nutrition Center.