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.
Farro can easily be substituted with wheat berries or brown rice.
This recipe is a good source of folate, and an excellent source of protein, vitamin A and choline.