Prosciutto, Pea, Fennel and Ricotta Frittata
Maeve Guidera, MBA, RD
Prosciutto, pea, fennel, and ricotta come together beautifully in this nutritious dish. Produce like peas and fennel bring fresh spring flavor, and prosciutto and ricotta provide an additional burst of flavor and an extra hit of protein. Plus, you only need one pan to make it – perfect for easy entertaining!
This dish is the winning recipe in our “Break the Mold” brunch casserole contest set up in conjunction with the Incredible Egg. The recipe was created by Maeve Guidera, MBA, RD.
|3/4 cup||2% Milk|
|2 Tbsp||Olive oil|
|½ bulb||Fennel, sliced (reserve fronds or tops for garnish)|
|1 cup||Frozen peas, thawed|
|¾ cup||Farro, cooked|
|½ cup||Cherry tomatoes, halved|
|1 cup||Ricotta cheese|
|2 Tbsp||Prepared pesto|
|Salt and pepper, to taste|
Preheat oven to 400F.
Preheat cast iron skillet over medium heat. Once to temperature add olive oil and sauté the sliced fennel until soft (about 5 minutes).
In a bowl, whisk together the eggs and milk, add a pinch each of salt and ground black pepper. Set aside.
In the cast iron pan, add the peas, farro, cherry tomatoes, and prosciutto slices. Pour the egg and milk mixture and gently stir to ensure even distribution.
Bake in the preheated oven for 12 minutes. Remove frittata. Using a spoon add dollops of Ricotta cheese over the top, place back in oven and bake an additional 5 minutes or until fully cooked.
Remove Frittata let sit for 5-10 minutes and garnish with pesto and fennel fronds. Enjoy!
- This was prepared using a 10” cast iron skillet. This can also be prepared by incorporating all elements in a 9”x9” baking dish.
- Farro can easily be substituted with wheat berries or brown rice.
- Calories: 247
- Total Fat: 15g
- Saturated Fat: 5g
- Sodium: 413mg
- Carbohydrates: 10g
- Dietary Fiber: 2g
- Protein: 15g
Grain: 0.25 oz
Vegetable: 0.25 cup
Dairy: 0.25 cup