Your Life A to Z Recipe: Tuesday, April 8th, 2014: Prosciutto and Asparagus Fritatta with Fontina & Italian Toast

Posted: Updated:

Prosciutto and Asparagus Fritatta with Fontina

extra virgin olive oil
red onion, julienne
asparagus, cut into 2" pieces
prosciutto, thinly sliced and roughly chopped
fontina cheese, grated
Italian parsley, chopped
parmigiano reggiano, grated
salt and pepper
In a 9" non-stick pan, heat the olive oil over medium hi heat.
Add oil and onions and saute until slightly golden brown
Add asparagus and saute until just soft. Add prosciutto and toss.
Beat eggs in a separate bowl and add to pan. Season to taste.
Cook until just set on bottom and transfer to 375 degree oven for 2 minutes.
Add fontina and return to oven until cheese is melted and fritatta is set.
Remove from pan and top with parmigiano reggiano and parsley
Slice into wedges and serve with a green salad

"Italian" Toast - serves 4       
egg 4 each       
milk 1 cup       
sugar 2 Tbsp       
vanilla extract    2 tsp       
cinnamon 1 tsp       
salt pinch       
ciabbata bread, sliced 1" thick    8 slices       
clarified butter ½ cup       
nutella    as needed       
maple syrup 1 cup       
hazelnut liqueur or hazelnut flavored syrup 1/2  cup       
chopped toasted hazelnuts as needed       
for the Italian toast:           
in a mixing bowl, mix the eggs, milk, sugar, cinnamon, vanilla, and salt with a whisk until combined   
heat ¼ cup clarified butter in a pan over medium high heat           
soak the bread in the milk/egg mixture until saturated           
working in batches to avoid overcrowding, fry the soaked bread on each side until golden brown
remove from pan and keep warm until all Italian toast is cooked           
for the hazelnut syrup:           
mix maple syrup and hazelnut liqueur until combined           
to serve:           
divide warm Italian toast among 4 plates           
drizzle with nutella and hazelnut syrup and sprinkle toasted hazelnuts on top