Asparagus, Procuitto & Ricotta Frittata

Blog post


1/2 cornmeal
2 cups water
7 organic eggs
1/2 cup half & half or heavy cream
1 1/2 tsp kosher salt
1/2 cup Ricotta cheese
1/3 cup shredded Parmesan cheese
3-4 slices of prosciutto or cooked crumbled bacon
1/3 - 1/2lbs asparagus

Preheat oven to 375 degrees. Spray baking pan, I used a pie dish for this post.

1. In a cook pot bring the water to a boil and then slowly add the cornmeal, stirring the entire time. Once all of the cornmeal has been added to the water reduce the heat to a simmer and cook until all of the water is absorbed. Stir often to eliminate the clumps in the cornmeal and so that you don't burn it. Turn heat off once the water is completely absorbed.
2. Stem the asparagus by snapping one spear at the bottom and use this as the guide to chop the other asparagus spears at the same point. Sautée the asparagus in a skillet with light olive oil and a pinch of salt for 3-4 minutes. Set aside. The asparagus will be lightly cooked, not soft.
3. In a medium bowl crack the 7 eggs and add the half & half and salt. Scramble until well combined.
4. In the sprayed baking dish, spread the polenta on the bottom. Layer in the ricotta and parmesan cheeses along with the prosciutto (or bacon). Pour the egg mixture on top and lay the lightly cooked asparagus on top.
5. Bake for 30 mins. The edges will be nicely golden brown and the middle is cooked, not jiggly.
6. Serve right away!

Original recipe.


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