- 1 tablespoon olive oil
- 4 ounces asparagus, trimmed and cut into 1" pieces
- 1 anise bulb, or fennel bulb, finely chopped, fronds reserved
- 3 eggs
- 3 egg whites
- 1/ 4 cup milk
- 1/ 8 pound prosciutto
- 2 ounces goat cheese
- Salt and black pepper, To Taste
Preheat oven to 350ºF.
In a medium skillet heat the olive oil over medium-high heat. Sauté asparagus and fennel bulb for about 5 minutes, until slightly softened.
While the asparagus is cooking, whisk together eggs, egg whites and milk in a medium bowl.
Pour the egg mixture into the pan. Season with salt and pepper. Gently mix to ensure the egg and vegetables are well combined. Turn the burner down to medium and let the frittata cook, without stirring, for 4-5 minutes.
Sprinkle the top with the prosciutto, goat cheese, and fennel fronds. Once the bottom and sides of the frittata are set, transfer the entire skillet to the oven and bake for 6-8 minutes. Remove from the oven once the egg is fully cooked. Serve immediately.