Frittata with Quinoa, Tomato, Prosciutto & Asparagus
20Prep Time Minutes
40Total Time Minutes
7Number of Ingredients
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, divided
8 fresh asparagus spears, trimmed to 5 inches long
1/4 cup water
7 large eggs
1/4 cup whole milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1-1/2 cups cooked quinoa
3/4 cup shredded Italian blend cheese, divided
PAM® Original No-Stick Cooking Spray
4 slices thin prosciutto, cut in half lengthwise
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||4 g||21%|
|Dietary Fiber||2 g||8%|
|Vitamin C||1 mg||2%|
|Vitamin A||703 iu||14%|
Preheat oven to 400°F. Drain tomatoes well in strainer, pressing gently to release liquid.
In a 10-inch, ovenproof nonstick skillet, add asparagus and water. Cover and cook over medium heat for 3 to 4 minutes or until tender, stirring occasionally. Transfer asparagus to plate, set aside. Wipe out skillet with paper toweling.
Whisk together eggs, milk, salt and black pepper in a medium bowl until blended. Stir in quinoa, 1/2 cup of cheese and 1/2 cup of drained tomatoes.
Return skillet to stovetop, and spray generously with cooking spray. Heat skillet over medium-high heat just until pan is hot. Pour egg mixture into hot skillet, then arrange asparagus spears on top of egg mixture in a spoke fashion. Place sliced prosciutto between the spokes. Carefully place pan in preheated oven and bake 12-15 minutes or until eggs are almost set.
Top frittata with remaining tomatoes and cheese and bake 2-3 minutes longer until cheese is melted and eggs are set. Remove from oven and allow to cool for 2-3 minutes. Slice into wedges and serve.
To ensure your skillet's handle is ovenproof, wrap the handle completely and tightly in aluminum foil before putting it in the oven.
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