Asparagus and Prosciutto Frittata

Instructions

1. Prepare the eggs
   In a large bowl, whisk together the eggs, milk, salt, pepper, basil, and parsley until well combined. Set aside while preparing the vegetables.
2. Cook the asparagus
   Bring a medium pot of salted water to a boil. Add the asparagus and blanch for 2 minutes until bright green and slightly tender. Drain immediately and rinse under cold water to stop the cooking. Pat dry with paper towels.
3. Sauté the onions
   Heat 1 tablespoon of olive oil in a 10-inch non-stick, oven-safe skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
4. Combine ingredients
   Add the blanched asparagus to the skillet with the onions and stir to combine. Distribute the torn prosciutto evenly across the pan. Cook for 1-2 minutes to warm the prosciutto.
5. Add the egg mixture
   Pour the egg mixture into the skillet over the vegetables and prosciutto. Gently stir once to ensure even distribution, then sprinkle both cheeses evenly over the top.
6. Cook the frittata
   Allow the frittata to cook undisturbed over medium-low heat for 5-7 minutes, or until the edges are set but the center is still slightly runny. Meanwhile, preheat the broiler.
7. Finish under the broiler
   Transfer the skillet to the oven and broil for 2-3 minutes, until the top is golden brown and the center is completely set. Keep a close eye on it to prevent burning.
8. Serve the frittata
   Remove from the oven and let cool for 5 minutes. Run a spatula around the edges to loosen, then slice into wedges. Serve warm or at room temperature, garnished with additional herbs if desired.