Brunch Frittata Recipe

Name: Brunch Frittata
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Yield: Makes 8 servings, 1/8 recipe (97 g) each.
Ingredients: 9 eggs; 1/2 tsp. black pepper; 2 Tbsp. Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing; 90 g prosciutto , chopped; 1-1/2 cups cut-up fresh asparagus spears (1 inch lengths); 2 cups baby spinach leaves; 2 green onion s, thinly sliced (about 1/3 cup); 1 cup Cracker Barrel Shredded Mozzarella Cheese

Ingredients

9 eggs
1/2 tsp. black pepper
2 Tbsp. Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
90 g prosciutto , chopped
1-1/2 cups cut-up fresh asparagus spears (1 inch lengths)
2 cups baby spinach leaves
2 green onion s, thinly sliced (about 1/3 cup)
1 cup Cracker Barrel Shredded Mozzarella Cheese

PREP TIME 10m	COOK TIME 19m	TOTAL TIME 29m
YIELD Makes 8 servings, 1/8 recipe (97 g) each.

Instructions

Whisk eggs and pepper until well blended.
Heat dressing in large ovenproof nonstick skillet on medium heat.
Add prosciutto; cook 2 min., stirring constantly.
Stir in asparagus; cook and stir 2 min.
Add spinach; cook 1 min. or just until wilted, stirring frequently.
Stir in onions and cheese.
Add eggs; stir.
Cook on low heat 5 min. or until bottom is set but top is still runny, lifting sides of frittata occasionally to let uncooked mixture run underneath.
Place in oven.
Bake 6 to 8 min. or until centre is set.