Ummmm….so I made this over a week ago. It’s taken me that long to share the recipe.
Sorry friends. I had such a good groove going; making and sharing recipes frequently. And then, I failed. I’ve gone downhill. Spiraling out of control. What’s up with that?
Let’s not dwell, let’s take 5 so I can share a quick mini-fritta recipe. I love the mini frittatas because it leaves me with the perfect amount of breakfast/brunch for a few of us or for a few meals…not one for the masses, but a perfect and simple breakfast. For that day or for make-ahead because it reheats perfectly!
The stars for this one were fresh asparagus, semi-cooked mini Yukon potatoes, onion and garlic.
Random, kinda, but it’s what I had. And apparently I’m all for rummaging my fridge.
Don’t judge.
Once they’re chopped and ready to go, add them all to a greased, small {8″} pan over medium heat. Cook until potatoes are crisp, onions are translucent and asparagus is heated through, about 5 minutes. Add one slice of the prosciutto, sliced, to the pan to get it crispy.
Make sure to stir consistently so that the garlic doesn’t burn.
That’d be a bummer.
Reduce the heat to low. Add the egg & goat cheese mixture. Top with remaining slice of prosciutto {cut into pieces to fit pan}. Cook for about one minute, until the sides begin to set.
Place in the oven for 15-18 minutes until it is completely cooked through.
Garnish with fresh herbs {optional}. Serve hot.
Hopefully you’ll love this as much as I did and forgive me for my week off.
And hopefully I’m back even sooner with another new recipe.
XO
Ingredients
1 Teaspoon ghee
5 Asparagus spears, chopped into 1″ pieces
4 Mini Yukon potatoes, semi cooked and sliced
1/2 Garlic clove, minced,
1/3 Cup onion, chopped
2 Slice prosciutto, divided
1/3 Cup goat cheese
3 Eggs + 2 egg whites, whisked
Salt & pepper
Directions
Preheat oven to 350′.
Heat an 8″ frying pan over medium heat. Melt ghee, making sure to coat sides of pan.
Add asparagus, potatoes, onions, and garlic. Cook until veggies are heated through and potatoes have crisped, stirring so garlic does not burn. Add one slice of prosciutto, torn into small pieces, and cook until crispy.
While veggies are heating, whisk eggs together and add goat cheese and salt and pepper.
Turn down heat to low. Carefully pour egg mixture in with veggies. Allow to cook for about one minute, until eggs have set. Top with remaining prosciutto, cut into pieces to fit pan.
{Optional} top with additional cheese.
Place into the oven and bake for 15-18 minutes, or until frittata is completely cooked through.
Serve hot.
Frittatas are my go-to “what can we have for supper” meal! I love your combo and will have to get some proscuitto!
Enjoy!!
I love frittatas as they are so quick to whip up and you can use whatever you have to hand! This flavour combo looks amazing; I need to try it!
Thanks Annie!!
Mini is so much more fun! These little frittatas look awesome!
Thanks Shelby!
I love how fluffy your frittata is.. usually mine comes out dry. Will definitely give this a go with plantains instead of potatoes . Thanks for sharing!!!
Plantains sound like a delish substitute!!
I am such a frittata fan. I love the lightness of the eggs just like you got. I also do what you do using extra whites – both for health and to make it even lighter. Your ingredients balance together very nicely.
Thanks so much Peter :)
I think the wonderful thing about frittatas is that you can grab whatever you have in the fridge and add it to them. And then come up with a new delicious combination like this! I haven’t tried potato in fritatta yet, I need to!
You definitely need to :)
love how simple this is coming together. I rarely make frittata and I don’t know why. Your photos inspired me to make this soon and since we get asparagus here too now, it’s a must make!
Enjoy!
Yum! Such a gorgeous frittata! I love all the veggies and the slices of prosciutto on top.
Thanks Tara!
I just made an asapargus and broccoli frittata–I love incorporating veggies into this easy egg dish!
Me too! They’re always so delicious!
A lovely combination for the perfect frittata. GG
Thanks so much!
I love having frittatas for breakfast, brunch and lots of times dinner. Quick and easy to prepare, and always delicious. Love the addition of asparagus!!
Anytime of the day, they’re just perfect!