This frittata recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SpringIntoFlavor #CollectiveBias
With the warmer weather and Mother’s Day coming up, it is the perfect time to Spring Into Flavor and invite people over for brunch out on the deck. I love when we finally get to use our deck and enjoy the outdoors while we eat! What I don’t love is having people over and spending all of my time in the kitchen preparing the food. Instead, I prefer to make dishes that can be prepped ahead and finished when my guests arrive.
Recently I came across these new fries from Alexia at Walmart—Rosemary and Sea Salt Fries—and thought the combination sounded so good. I decided to add them to a frittata for brunch and include asparagus for a springtime flavor. Fries in a frittata? Yep, with the high quality, all natural ingredients in the Alexia fries, they can be added to many different dishes! The rosemary fries and prosciutto gave the frittata a heartiness that even satisfied my husband’s appetite, and the asparagus added a pop of color.
Prosciutto, Asparagus and Rosemary Fries Frittata
When I got up in the morning, I cut the asparagus, prosciutto, and fries and stored them in the refrigerator for later. Once my guests arrived, I added the prosciutto and fries to some extra virgin olive oil in a cast-iron skillet. While they cooked I combined the eggs, milk, and pepper and then added the asparagus to the skillet. I added the egg mixture and let that get almost set. Then I topped it off with cheese and put it in the oven. I only spent about 15 minutes away from my guests! This is a perfect brunch recipe for when you have guests.
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1/4 cup milk
- 8 eggs
- 1/4 tsp ground black pepper
- 3 Tbsp extra virgin olive oil
- 4 oz thinly sliced prosciutto torn into 1 inch pieces
- 1 cup Alexia Rosemary and Sea Salt Fries, thawed and cut into 1 inch pieces
- 1/2 lb asparagus, ends trimmed off and cut into 1 inch pieces
- 3/4 cup sharp cheddar cheese, shredded
- Preheat oven to 375.
- In a medium mixing bowl, whisk together the milk, eggs and pepper. Set aside.
- Add olive oil to a 9 or 10 inch cast-iron skillet (or large ovenproof skillet) over medium high heat.
- Add prosciutto and fries and cook uncovered for 5 minutes, stirring occasionally.
- Add the asparagus and cook for an additional 4 minutes.
- Spread everything evenly across the bottom of skillet.
- Pour egg mixture over top.
- As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.
- Continue cooking and lifting edges until egg mixture is almost set, about 5 to 7 minutes total (surface will still be moist).
- Sprinkle cheese evenly on top.
- Place skillet in oven and bake, uncovered, for about 10 minutes or until top is set and cheese starts to brown.
- Let stand 10 minutes before cutting and serving.
Alexia Fries & Onion Rings
When I was in the frozen food aisle at Walmart, I also found the Alexia onion rings and sweet potato fries. I can’t wait to try them in a recipe soon. My friend Andrew over at Scrappy Geek has an awesome recipe for BBQ Bacon Wrapped Chocolate Dipped Onion Rings that looks so good, you should check it out!
What spring recipe would you like to make with Alexia?