Name: Cheesy Prosciutto, Tomato & Leek Frittata with Lemony Arugula Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 18 eggs; 3 small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 6 leeks; 1 ½ lemons; 128 g Parmesan cheese; 18 slices prosciutto; 2 shallots; black pepper; extra virgin olive oil; salt

Cheesy Prosciutto, Tomato & Leek Frittata with Lemony Arugula SaladCheesy Prosciutto, Tomato & Leek Frittata with Lemony Arugula Salad — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

18 eggs

3 small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

6 leeks

1 ½ lemons

128 g Parmesan cheese

18 slices prosciutto

2 shallots

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Peel and mince shallots. Place in a large bowl.

Zest and juice lemons into the bowl with the shallot. Add oil, salt, and pepper, then whisk to combine the dressing.

Halve tomatoes lengthwise. Add half to the bowl with the dressing and set aside. Place remaining tomatoes in another large bowl.

Trim off the root ends and dark green tops of the leeks, leaving only the white and pale green parts. Cut the leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick pieces. Add to the bowl with the tomatoes.

Preheat a large ovenproof skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add tomatoes, leeks, salt, and pepper; cook, stirring occasionally, until veggies start to soften and brown, 8-10 minutes. (Reserve bowl for the next step.)

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves. Place in the reserved bowl.

Finely grate Parmesan. Add to the bowl with the parsley.

Add eggs, salt, and pepper to the bowl. Whisk to combine and set aside.

Preheat oven to broil on high and position rack in the upper third of the oven.

Chop (or tear) prosciutto into bite-sized pieces. When the veggies are done, add to the skillet and stir to combine.

Reduce heat to medium and pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, 5-7 minutes.

Place skillet in the oven and broil until the top is set, 3-4 minutes. Remove from oven.

Meanwhile, add arugula to the bowl with the dressing and tomatoes. Toss to combine the salad.

Cut frittata into wedges and divide between plates. Serve with salad on the side and enjoy!

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