Asparagus And Prosciutto Frittata - cooking recipe

Ingredients

6 oz thin asparagus spears
6 None large eggs, lightly beaten
1/2 cup heavy cream
1/4 cup coarsely grated Parmesan cheese
3 slices prosciutto, each slice cut into 16 squares
2.5 oz sun-dried tomatoes, drained, finely chopped

Preparation

Preheat oven to 400\u00b0F. Oil and line a 7x11 inch baking dish with parchment paper.
Boil, steam or microwave asparagus until just tender. Rinse under cold water until cool then drain. Arrange in a single layer in prepared pan.
In a medium bowl, whisk eggs, heavy cream and cheese until combined. Pour over asparagus and bake for 20 mins, or until firm. Let stand for 10 mins in pan.
Meanwhile, in a medium nonstick frying pan, cook prosciutto, stirring occasionally, until crisp.
Cut frittata into 48 pieces. Top each with 1 piece of prosciutto and 1/2 tsp sun-dried tomatoes.