Springtime brunch is served with an indulgent frittata packed with asparagus and fennel, then topped with prosciutto and goat cheese for a savory punch.
My simple asparagus frittata is all grown up in this updated version with prosciutto and savory fennel.
I think of frittatas like a combination of an omelet and a quiche. Gently whipped eggs and milk are poured over sauteed toppings, like an omelet, and then baked, like a quiche.
I picked up a beautiful bunch of asparagus from Viereck Farms at the Collingswood Farmers Market on the first market weekend of the season. All the local produce will inspire my cooking throughout the summer.
What to know about fennel
Fennel (sometimes called anise) is a cool-weather vegetable that is entirely edible and has a slight licorice flavor. There is a hard white bulb at the bottom, a few stalks, and leafy flavorful fronds. Technically, it is a relative of parsley and is packed with vitamins.
It is one of the most popular vegetables in Italy, which is my inspiration for pairing it with prosciutto in this frittata.
How to cut fennel
- To start, cut off the hard base of the bulb and the stalks, saving them for later.
- Cut the bulb in half lengthwise.
- Flip each half so the cut side is exposed, then cut a V shape at the bottom cutting out the touch center column.
- Flip the halves over so they’re flat against your cutting board, and slice top to bottom into thin strips.
- With the stalks, remove and finely chop the fronds.
Proscuitto, Fennel, and Asparagus Frittata
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
1 tablespoon olive oil
4 oz asparagus (a quarter of a bunch), trimmed and cut into 1-inch pieces
1 fennel bulb, sliced into thin 1-inch long strips, finely chopped fronds reserved
3 egg whites
1/4 cup milk
1/8 pound prosciutto
2 ounces goat cheese, crumbled
1. Preheat oven to 350 degrees.
2. In a medium skillet, heat the olive oil over medium-high heat. Sautee the asparagus and fennel bulb for about 5 minutes until they are slightly soft.
3. While the asparagus is cooking, whisk together eggs, egg whites, and milk in a medium bowl.
4. When asparagus and fennel are cooked, pour the egg mixture into the pan. Season with salt and pepper and gently mix to ensure the egg and vegetables are well combined. Turn the burner down to medium and let the frittata cook, without stirring, for about 4-5 minutes.
5. Sprinkle the top with the prosciutto, goat cheese, and fennel fronds. Once the bottom and sides of the frittata are stable, transfer the entire skillet to the oven and bake for about 6-8 minutes. Remove from the oven once the egg is fully cooked and serve immediately.