frittata with asparagus and scallions

One of the many recipes that are tagged for trying in my cookbook, "Lidia's Italy," by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, is the recipe frittata with asparagus and scallions. I prepared this dish on Tuesday evening as my other supper suggestions were turned down by my husband. As we just came off the holidays, which included some rich foods, this dish seemed like a good compromise.

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The frittata is light, and with just a small amount of prosciutto, it gave the dish some richness, a bit of protein and tremendous flavor. I also made an accompanying salad to round out the meal. I must say with minimal prep, I  had dinner on the table in just about forty five minutes. Getting all the prosciutto and vegetables cleaned, made cooking much faster. 

So if you're looking for an easy and satisfying meal this winter, consider a frittata. You can us bacon in the dish instead of prosciutto. I like Wegmans uncured bacon, applewood smoked bacon. While it's more expensive than most supermarket  bacons, around $7 for 12 ounces, the taste is divine.