Prosciutto Pesto Frittata

This Prosciutto Pesto Eggs (Frittata Style) is loaded with flavor- from the fresh bright basil pesto, to the creamy goat cheese and salty, crisp prosciutto. And best of all- start to finish- it's done in 25 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Brunch, lunch

Cuisine: Italian

Keyword: Prosciutto Pesto Frittata

Servings:

Calories: 179kcal

Author: Sharon Farnell

Equipment

cast iron skillet or oven safe pan

Ingredients

6 eggs, beaten
¾ cup milk
salt and pepper, to taste
½ teaspoon onion powder
4 scallions, thinly sliced
2 cloves garlic, minced or pressed
3 tablespoon prepared Basil pesto
2 tablespoon unsalted butter
5 slices prosciutto
5 oz honey goat cheese, crumbled*
fresh basil, for serving (optional)

Instructions

Preheat oven to 350 degrees.
In a medium mixing bowl, whisk eggs well- then add in milk, chopped scallion greens (reserve whites/tops for later), 1 tablespoon pesto (reserve the other 2 tablespoon for later), salt and pepper to taste, and onion powder. Whisk ingredients together and set aside.
In a cast iron skillet or oven-save frying pan, heat butter over medium heat, until fully melted- about 2 minutes.
Add the reserved scallion whites and minced garlic to the pan and cook 1 minute, stirring occasionally, until just fragrant.
Give the egg mixture a quick stir with the whisk and add to the pan with the garlic and scallion whites. Stir to combine with scallion and garlic, and turn off the heat.
Evenly drop pieces of crumbled goat cheese and spoonfuls of the remaining 2 tablespoon of pesto into the egg mixture.
Bake for 10 minutes, remove from oven and cover top evenly with sliced prosciutto, then bake an additional 10 minutes until eggs are just set.
Allow to rest for 10-15 minutes and serve hot, or even chill and serve later!

Nutrition