Artichoke & Prosciutto Frittata

Manami's Note:

For an elegant brunch, try this pleasing frittata served with mixed greens tossed in a raspberry vinaigrette with fresh fruit salad. CuisineAtHome, newsletter.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 2 teaspoons extra virgin olive oil
• 1 cup marinated artichoke hearts , drained and quartered
• ½ cup thinly sliced prosciutto
• 12 eggs , beaten
• ¼ cup grated parmesan cheese
• 1 tablespoon chopped fresh chives
• 1⁄8; teaspoon crushed red pepper flakes (or more if you choose)
• fresh whole chives (optional)

Directions:

1. Preheat oven to 425°F
2. Heat oil in a 10-inch ovenproof, nonstick skillet over medium heat.
3. Sauté quartered artichoke hearts and prosciutto until prosciutto starts to curl.
4. Remove artichokes and prosciutto from skillet.
5. Wipe skillet clean; coat with nonstick spray.
6. Add crushed red peppers to beaten eggs.
7. Add eggs to pan; cook until curds form.
8. Top eggs with artichokes and prosciutto; sprinkle with Parmesan and chopped chives.
9. Place skillet in oven; bake frittata for 7–8 minutes (the center will not be set).
10. Remove skillet from the oven; preheat broiler.
11. Broil frittata until eggs are fully set and top is browned, about 2 minutes.
12. Remove skillet from broiler.
13. Run a rubber spatula under the frittata to loosen it.
14. Slide frittata out onto a cutting board; slice into six wedges.
15. Garnish each slice with fresh whole chives, if desired.