Ingredients
9 eggs
1/2 tsp. black pepper
2 Tbsp. Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
90 g prosciutto, chopped
1-1/2 cups cut-up fresh asparagus spears (1 inch lengths)
2 cups baby spinach leaves
2 green onions, thinly sliced (about 1/3 cup)
1 cup Cracker Barrel Shredded Mozzarella Cheese
Directions
1. Heat oven to 350ºF.
2. Whisk eggs and pepper until well blended.
3. Heat dressing in large ovenproof nonstick skillet on medium heat. Add prosciutto; cook 2 min., stirring constantly. Stir in asparagus; cook and stir 2 min. Add spinach; cook 1 min. or just until wilted, stirring frequently. 4. Stir in onions and cheese.
5. Add eggs; stir. Cook on low heat 5 min. or until bottom is set but top is still runny, lifting sides of frittata occasionally to let uncooked mixture run underneath. Place in oven.
Bake 6 to 8 min. or until centre is set.
