Asparagus Frittata in Stuffed Prosciutto Cups

Ingredients

• 1 TB olive oil

• 1 red onion; finely chopped

• 1 fire roasted sweet red pepper; small dice (can use jarred)

• 1 ½ cups sliced asparagus; ½” copped (1 regular size bunch)

• 1 garlic clove; minced

• ¼ tsp smoked paprika

• 12 thin slices prosciutto or serrano ham

• 8 eggs; room temperature

• 2 TB whole milk or cream

• 2 ounces white cheddar cheese; grated

• 1/4 cup Manchego cheese; grated

• 3 TBs sour cream

• Fresh cilantro; finely chopped for garnish

Directions

1. Preheat oven to 375 degrees

2. Prepare 12 standard non-stick muffin cups (2 ½”) with butter or oil

3. Line each prepared muffin cup with prosciutto slices to form a snug cup

4. In a large batter bowl with a pour spout (or a large measuring cup), whisk the eggs, cheeses, milk and paprika until well blended (no egg white showing)

5. Heat the olive oil in a large skillet over medium heat

6. Add the red onion and cook until translucent (about 4 minutes)

7. Add the asparagus and garlic; cook until asparagus is tender but still crisp; about 8 minutes)

8. Add the diced red pepper; mix until fully blended 

9. Set aside mixture to cool slightly

10. Using a spoon, fill each prosciutto cup with the asparagus mixture

11. Pour the egg mixture into each prosciutto cup; about ¾ full

12. Bake for 20 minutes until frittatas are puffed and golden brown and the edges are pulling away from the muffin cups

13. Cool in the pan for 10 minutes; using a sharp knife lightly scrape around the outside of the muffins to release from the sides of the pan

14. Using an offset spatula, remove the muffins from the pan and plate

15. Top with a dollop of sour cream and fresh cilantro 

16. Serve warm or at room temperature

Servings:  6 servings (2 cups each)

Equipment Needed:

• Cutting board

• Chef’s knife

• Medium Sized Bowl

• Skillet or sauté pan

• Wooden spoon

• Large batter bowl or measuring cup with spout for pouring

• Muffin pans

• Offset spatula

• Rubber spatula

• Whisk