Rating: 3 stars
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Kate Merker
Recipe by Real Simple May 2007

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Credit: Kana Okada

Recipe Summary

prep:
10 mins
additional:
20 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Heat 1 tablespoon of the oil in a large, ovenproof nonstick skillet over medium heat. Add the scallions and cook, stirring, for 1 1/2 minutes. Add the prosciutto and cook, stirring occasionally, until slightly crisp, 3 to 4 minutes. Meanwhile, in a medium bowl, whisk together the eggs, milk, Parmesan, and pepper. Add the cooked scallions and prosciutto. Pour the egg mixture into the skillet and stir to distribute the ingredients. Bake until browned around the edges and puffed (a knife should come out clean), 15 to 20 minutes. Meanwhile, divide the arugula among individual plates. Drizzle with the remaining olive oil, sprinkle with the salt, and top with the goat cheese. Cut the frittata into triangles and serve with the salad. Tip: If you don’t own an ovenproof nonstick skillet, use a seasoned cast-iron pan instead.

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Nutrition Facts

441 calories; calories from fat 69%; fat 34g; saturated fat 10g; cholesterol 464mg; sodium 666mg; carbohydrates 4g; fiber 1g; sugars 3g; protein 31g.
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