Prosciutto, Pea, Fennel and Ricotta Frittata

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  • Ingredients
    8 large 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 (part skim)
    2 Tbsp. prepared pesto
    salt and ground black pepper to taste

    Yields: 6 servings

  • Nutritional Information

    Per 1/6th recipe

    Calories: 276

    Total fat: 16 g
    Saturated fat: 5 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 7 g

    Cholesterol: 271 mg
    Sodium: 536 mg
    Carbohydrates: 14 g
    Fiber: 2 g
    Sugar: 4 g
    Protein: 20 g
    Vitamin A: 202 mcg
    Vitamin D: 1 mcg
    Folate: 59 mcg
    Choline: 228 mg
    Calcium: 220 mg
    Iron: 2 mg
    Potassium: 389 mg

    This recipe is a good source of folate, and an excellent source of protein, vitamin A and choline.

Directions

  1. PREHEAT oven to 400°F.

  2. PREHEAT cast iron skillet over medium heat. Once to temperature ADD olive oil and SAUTE the sliced fennel until soft (about 5 minutes).

  3. In a bowl, WHISK together the eggs and milk, ADD a pinch each of salt and ground black pepper. SET aside.

  4. 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.

  5. 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.

  6. REMOVE frittata, LET sit for 5-10 minutes and GARNISH with pesto and fennel fronds.

Insider Info

  • 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.