INGREDIENTS
- 10 large eggs
- 1 cup peas, fresh or frozen
- 1 medium onion, thinly sliced
- 4-5 slices of prosciutto
- Large handful of fresh spinach
- 2 cups Gruyère cheese, shredded
- 1/2 cup milk or cream
- Olive oil
- Salt and pepper
- 1 tbsp Merfs Fool's Paradise Hot Sauce, plus more for drizzling
INSTRUCTIONS
- Preheat your oven to 400°F.
- Heat an oven-safe skillet over medium heat and add 2 slices of prosciutto. Cook until crispy, about 2-3 minutes per side. Remove the prosciutto from the skillet, let it cool, and chop into bite-sized pieces. Slice the remaining prosciutto into long strips and set aside.
- In the same skillet, after cleaning out any prosciutto residue, heat 1 tablespoon of olive oil. Add the sliced onions and cook, stirring occasionally, until soft and slightly golden brown, about 10-15 minutes.
- Add the spinach to the skillet and cook until wilted, about 3-4 minutes. Spread the spinach and onions evenly across the bottom of the pan.
- Sprinkle the crumbled prosciutto pieces over the spinach and onions.
- In a large bowl, whisk together the eggs, milk or cream, 1 cup of the grated Gruyère cheese, salt, pepper, and 1 tablespoon of Merfs Fool's Paradise Hot Sauce.
- Pour the egg mixture over the spinach, onion, and prosciutto in the skillet. Evenly sprinkle the peas over the top.
- Sprinkle the remaining Gruyère cheese on top of the egg mixture, then drape the uncooked prosciutto strips over the top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and slightly golden on top. If desired, broil for an additional 1-2 minutes to achieve a more golden top.
- Remove the frittata from the oven and let it cool for a few minutes. Use a spatula to loosen the sides, then transfer the frittata to a large cutting board. Cut into triangles and drizzle with extra Merfs Fool's Paradise Hot Sauce for an added kick, and enjoy!
Recipe by Nichole Yannetty | @ColiesCooking
