Frittata With Quinoa, Tomato, Prosciutto & Asparagus

INGREDIENTS

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, divided

8 fresh asparagus spears, trimmed to 5 inches long

• 1/4 cup water
• 7 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1-1/2 cups cooked quinoa
• 3/4 cup shredded Italian blend cheese, divided
• PAM® Original No-Stick Cooking Spray
• 4 slices thin prosciutto, cut in half lengthwise

DIRECTIONS

• Prep - Preheat oven to 400°F. Drain tomatoes well in strainer, pressing gently to release liquid.

• Combine - In a 10-inch, ovenproof nonstick skillet, add asparagus and water. Cover and cook over medium heat for 3 to 4 minutes or until tender, stirring occasionally. Transfer asparagus to plate, set aside. Wipe out skillet with paper toweling.

• Whisk together eggs, milk, salt and black pepper in a medium bowl until blended. Stir in quinoa, 1/2 cup of cheese and 1/2 cup of drained tomatoes.

•  
  Return skillet to stovetop, and spray generously with cooking spray. Heat skillet over medium-high heat just until pan is hot. Pour egg mixture into hot skillet, then arrange asparagus spears on top of egg mixture in a spoke fashion. Place sliced prosciutto between the spokes. Carefully place pan in preheated oven and bake 12-15 minutes or until eggs are almost set.

• Create - Top frittata with remaining tomatoes and cheese and bake 2-3 minutes longer until cheese is melted and eggs are set. Remove from oven and allow to cool for 2-3 minutes. Slice into wedges and serve.

• Tip - To ensure your skillet's handle is ovenproof, wrap the handle completely and tightly in aluminum foil before putting it in the oven