|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|
Recipe makes 8 servings.
Total Fat: 15g
Saturated Fat: 5g
Dietary Fiber: 2g
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.