A Healthy Springtime Brunch

Asparagus, Prosciutto and Mushroom Frittata

Granny Smith Apple Salad

Mediterranean Couscous

Berry Tart

Enjoy the new season with a healthy brunch menu featuring delicious, crowd-pleasing recipes.

Asparagus, Prosciutto
and Mushroom Frittata

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 6
2 tbsp. olive oil
1 leek, sliced, white and pale green
parts only
8 oz. asparagus, cut into 1-inch pieces
1 cup crimini mushrooms, rinsed, sliced
1 tbsp. fresh thyme
3 oz. prosciutto, chopped
8 eggs
3 oz. shaved asiago cheese
3 oz. fontina cheese
1/2 tsp. pepper

In a large non-stick, ovenproof skillet, heat olive oil over medium heat and sauté leek, asparagus, mushrooms, and thyme until just tender, about six minutes. Whisk eggs and pepper and pour into skillet. Dot with fontina. Cook until almost set. Add asiago. Place in oven under pre-heated broiler and broil until cheese melts and frittata is set and golden. Cut into wedges and serve.
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