Artichoke & Prosciutto Frittata

Recipe by Manami
READY IN: 35mins




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