Artichoke & Prosciutto Frittata

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 cup marinated artichoke hearts, drained and quartered
• 1/2 cup thinly sliced prosciutto
• 12 eggs, beaten
• 1/4 cup grated parmesan cheese
• 1 tablespoon chopped fresh chives
• 1/8 teaspoon crushed red pepper flakes (or more if you choose)
• fresh whole chives (optional)

Directions

1. 1

   Preheat oven to 425°F

2. 2

   Heat oil in a 10-inch ovenproof, nonstick skillet over medium heat.

3. 3

   Sauté quartered artichoke hearts and prosciutto until prosciutto starts to curl.

4. 4

   Remove artichokes and prosciutto from skillet.

5. 5

   Wipe skillet clean; coat with nonstick spray.

6. 6

   Add crushed red peppers to beaten eggs.

7. 7

   Add eggs to pan; cook until curds form.

8. 8

   Top eggs with artichokes and prosciutto; sprinkle with Parmesan and chopped chives.

9. 9

   Place skillet in oven; bake frittata for 7–8 minutes (the center will not be set).

10. 10

    Remove skillet from the oven; preheat broiler.

11. 11

    Broil frittata until eggs are fully set and top is browned, about 2 minutes.

12. 12

    Remove skillet from broiler.

13. 13

    Run a rubber spatula under the frittata to loosen it.

14. 14

    Slide frittata out onto a cutting board; slice into six wedges.

15. 15

    Garnish each slice with fresh whole chives, if desired.