Name: Cheesy "Antipasti" Frittata with Prosciutto & Pine Nut-Arugula Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 1 ½ (142 g) pkgs baby arugula; 18 eggs; 90 ml Italian salad dressing; ¾ cup Kalamata olives, pitted; ¾ cup pine nuts; 12 slices prosciutto; 1 ½ (340 g) jars roasted red bell peppers; 2 cups shredded cheese, Italian blend; extra virgin olive oil; Italian seasoning; salt

Cheesy "Antipasti" Frittata with Prosciutto & Pine Nut-Arugula SaladCheesy "Antipasti" Frittata with Prosciutto & Pine Nut-Arugula Salad — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

1 ½ (142 g) pkgs baby arugula

18 eggs

90 ml Italian salad dressing

¾ cup Kalamata olives, pitted

¾ cup pine nuts

12 slices prosciutto

1 ½ (340 g) jars roasted red bell peppers

2 cups shredded cheese, Italian blend

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat a large ovenproof skillet over medium-high heat.

Once the skillet is hot, working in batches, add the prosciutto and cook until crispy, about 1 minute per side. Remove to a plate and set aside. (Reserve skillet for the frittata.)

Meanwhile, preheat oven to broil on high and position rack in the upper third of the oven.

Roughly chop olives. Place in a large bowl.

Drain and roughly chop roasted peppers and artichoke hearts. Add both to the bowl with the olives along with eggs, Italian seasoning, and salt. Whisk to combine.

Return skillet to medium heat, add oil, and swirl to coat the bottom. Pour egg mixture into the skillet. As eggs set around the edge, 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, about 5 minutes.

Sprinkle cheese over the frittata. Place skillet in the oven and broil until top is set and cheese is melted, about 4 minutes. Remove from oven.

Meanwhile, wash and dry arugula (skip this step if it came pre-washed). Place in a clean large bowl along with pine nuts and dressing. Toss to combine the salad.

Cut frittata into wedges and divide between plates; crumble crispy prosciutto over top. Serve with salad on the side and enjoy!

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