Easy frittata recipe with roasted asparagus and prosciutto
May 22, 2018
Kick-start your lazy weekend with an energy boosting brunch by following Lizzie King’s healthy frittata recipe
Image: Charlotte Kibbles
It’s Saturday, and you’ve woken up at that awkward time when it’s too late for breakfast but too early for lunch… again. Don’t worry, that’s what the weekends are made for; lie-ins and, most importantly, brunch.
We know that it’s hard to function soon after waking, even if it is mid morning. So much so, you cannot begin to think about cooking. Instead of grabbing your purse and heading to the nearest restaurant, why not prep the perfect brunch dish that’s ready to slice up at the table?
A frittata is the ideal choice for late risers looking for a fuss-free, light and tasty, energy boosting meal – and Lizzie King’s roasted asparagus and prosciutto recipe hits the spot perfectly. So what are you waiting for? Get ready for the weekend by prepping this fluffy frittata, packed with protein, healthy fats and green goodness.
- 1 large bunch asparagus
- 2 tbsp olive oil
- 1 medium red onion, thinly sliced
- 6 eggs
- 5 slices prosciutto, torn into strips
- 4 tbsp grated Parmesan cheese
- Flat-leaf parsley, chopped
- Salt and pepper
- Pea shoots or green leaves
- 1 tbsp sunflower seeds
- Preheat the oven to 220ÆC/425ÆF/Gas mark 7. Line a baking tray with baking parchment.
- Snap the ends off the asparagus (they break where they’re meant to), and toss the tips with 1 tbsp of the olive oil in a bowl. Transfer to the lined baking tray and roast in the oven for 5 minutes. Remove and set aside.
- Heat the remaining olive oil in ovenproof frying pan. Add the onion and sweat gently for 5–10 minutes until translucent but not browned.
- Meanwhile, whisk the eggs in a bowl and season with salt and pepper. Arrange the roasted asparagus in the pan on top of the onions. Pour the eggs on top and cook over low heat for a couple of minutes.
- Next, lay the prosciutto slices on top, and add the Parmesan, if using. Transfer to the oven and cook for 5 minutes, until the frittata looks firm but still glossy; it will continue to cook after you take it out of the oven. I like it with a bit of give, but if you want a very firm frittata cook it for a little longer.
- Serve immediately, sprinkled with chopped parsley. Serve the pea shoots as a green salad, with the sunflower seeds, on the side. Alternatively, slice up and chill in the fridge for a cold lunchbox option.
This recipe is from Lizzie Loves Healthy Family Food: Delicious and Nutritious Meals You’ll All Enjoy by Lizzie King, published as a hardback and eBook (£20/£10.99) by Trapeze.
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