6 to 8 ounces arugula, chopped coarsely
Salt and pepper, to taste
1 tablespoon lemon juice
1/2 cup Parmesan cheese, grated
Vegetable spray for pan
4 ounces prosciutto, sliced very thin
4 ounces fontina cheese, sliced
In a saucepan, heat olive oil over medium-high heat. Saute shallots and scallions until soft, about 3 minutes. Add arugula, asparagus, salt and pepper and saute for 2 minutes.
Beat 12 eggs, add lemon juice, Parmesan cheese and mix. Add vegetable mixture and blend evenly.
Place half of the egg mixture into pan coated with non-stick spray. Layer with prosciutto and cheese slices. Pour remaining egg mixture on top and place in 400 degree oven for 20 to 25 minutes, or until lightly brown and firm to the touch.
Remove and place on wire rack and allow to cool.
—Courtesy of Kevin Mullaney of Soup's On
Chicken sausage, sun-dried tomato and zucchini frittata
1 pound fresh chicken sausage, casings removed
3/4 pound small zucchini
2 large cloves garlic