Prosciutto, Pea, Fennel and Ricotta Frittata

Prosciutto, Pea, Fennel and Ricotta Frittata

30m total time

10M prep time
11 ingredients
6 servings
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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.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.

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