Artichoke & Prosciutto Frittata - cooking recipe

Ingredients

2 teaspoons extra virgin olive oil
1 cup marinated artichoke hearts, drained and quartered
1/2 cup thinly sliced prosciutto
12 eggs, beaten
1/4 cup grated parmesan cheese
1 tablespoon chopped fresh chives
1/8 teaspoon crushed red pepper flakes (or more if you choose)
fresh whole chives (optional)

Preparation

Preheat oven to 425\u00b0F
Heat oil in a 10-inch ovenproof, nonstick skillet over medium heat.
Saute quartered artichoke hearts and prosciutto until prosciutto starts to curl.
Remove artichokes and prosciutto from skillet.
Wipe skillet clean; coat with nonstick spray.
Add crushed red peppers to beaten eggs.
Add eggs to pan; cook until curds form.
Top eggs with artichokes and prosciutto; sprinkle with Parmesan and chopped chives.
Place skillet in oven; bake frittata for 7-8 minutes (the center will not be set).
Remove skillet from the oven; preheat broiler.
Broil frittata until eggs are fully set and top is browned, about 2 minutes.
Remove skillet from broiler.
Run a rubber spatula under the frittata to loosen it.
Slide frittata out onto a cutting board; slice into six wedges.
Garnish each slice with fresh whole chives, if desired.