Fresh Fig And Prosciutto Frittata With Mild Asiago - cooking recipe

Ingredients

10 large eggs
1 teaspoon . kosher salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
2 ounces prosciutto, trimmed of excess fat and chopped (4-5 thin slices)
10 -12 ripe figs, stems trimmed, cut into 1-inch chunks (about 1 1/2 cups)
1/2 cup diced young asiago cheese

Preparation

In a big bowl, whisk the eggs, salt, and a generous grinding of pepper until well blended.
In a big nonstick ovenproof skillet with low, sloping sides, heat the oil over low heat.
Add in 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.
Sprinkle the frittata with the prosciutto and then arrange the figs evenly over the frittata.
Cover and cook until barely set, 10-15 minutes.
Meanwhile, preheat the broiler; sprinkle the cheese over the frittata and broil just until the top is golden, 1-2 minutes.
Let stand a few minutes before serving.
Slide the frittata onto a platter; serve warm or at room temperature, cut into wedges.