Food & Wine
Summer recipe: Perfect picnic frittata
Question: What picnic food won’t fall apart in your bag or go soggy, is light enough to enjoy on a hot day in the middle of a walk, but has enough sustenance to get you through the afternoon?
Answer: Asparagus, prosciutto ham and tomato frittata!
Ingredients
- 8 eggs
- ¼ cup milk
- Pinch salt and pepper
- large knob of butter
- 4 slices of prosciutto, roughly chopped
- 1 bunch of asparagus, woody ends trimmed and cut into 3cm lengths
- 8 cherry tomatoes
- ½ cup grated tasty cheese
Method
- Preheat oven to 180°C.
- Whisk together eggs, milk, salt and pepper in a bowl. Set aside.
- Melt butter in a 20cm ovenproof frying pan or skillet over medium heat and cook the asparagus for four minutes.
- Add prosciutto and cook for about 1 minute, until slightly crisp.
- Halve the cherry tomatoes and add to the frying pan for about a minute, until they’re slightly soft.
- Pour in the egg mixture and cook for 4-6 minutes, or until the bottom begins to set, but doesn’t stick or burn.
- Top with grated cheese and place the pan in the oven until the top has set and the cheese has melted.
- Let cool before sliding it out onto a place and slicing into handy wedges for your picnic.