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From "The Good Egg" Cookbook.
10 large eggs
1 tsp kosher salt
Freshly ground black pepper
2 tbsp extra-virgin olive oil
4 - 5 slices (about 2 ounces) prosciutto, trimmed of excess fat and chopped
10 - 12 ripe figs, stems trimmed, cut into 1-inch chunks (about 1 1/2 cups)
1/2 cup diced (1/4 inch) young Asiago (about 2 ounces)
1. In a large bowl, whisk the eggs, salt and a generous grinding of pepper until blended.
2. In a large nonstick (ovenproof) skillet, with low, sloping sides, heat the oil over low heat. Add the eggs and cook until set on the bottom and around the edges, about 4 minutes. With a spatula, lift one side of the frittata and tilt the pan so the raw eggs flow under the set edges. Repeat at least twice at different places around the edge until the egg is no longer runny.
3. Sprinkle the frittata with the prosciutto and then arrange the figs evenly over the frittata. Cover and cook until barely set, 10 to 15 minutes.
4. Meanwhile, preheat the broiler. Sprinkle the cheese over the frittata and broil just until the top is golden, 1 to 2 minutes. Let stand a few minutes before serving.
5. Slide the frittata onto a platter. Serve warm or at room temperature, cut into wedges.
Makes 5 to 6 servings.
Books notes: if young, soft textured, mild Asiago is not available, use fontina, Havarti, Monteray Jack, cold or chilled Teleme or another mild semisoft cheese with a slight tang.
This recipe is so easy, and so beautiful. I haven't found young soft Asiago, I use regular shredded and it's fabulous. The colours of the figs make this a stunning entree! I slide it out of the pan onto a cutting board and use a big knife to slice the wedges.
An easy recipe that could be adapted for many toppings!
Pam Vogel
Hycroft Bed and Breakfast
Vancouver, BC
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