How To Make Cheese Souffle Frittata with Prosciutto and Arugula and Garlic Bread English Muffins …

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for sautéing.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Preheat the oven to 400°F.

Melt butter in a non-stick skillet that is oven safe.

For garlic bread, combine 1 tablespoon of butter per English muffin with crushed garlic and gently heat together.

Toast the English muffins to keep them extra crisp before adding garlic butter mixture.

In two bowls, separate the eggs: yolks in one bowl and whites in another.

To the yolks, add 1 cup of grated Parmigiano cheese, a squirt of Dijon mustard, nutmeg, salt, and black pepper, and whip together.

Beat the egg whites until soft peaks form.

Gently fold the egg whites into the yolk mixture using a rubber spatula.

Add 1/4 cup of milk or half and half to the egg mixture before folding.

Transfer the combined egg mixture to the skillet and cook until well-puffed and golden.

Prepare the garlic bread by slathering the garlic butter mixture on the toasted muffins, adding cheese and parsley, and re-toasting to set the cheese.

Once the frittata is done, top it with billows of prosciutto di Parma and an arugula salad dressed with olive oil, lemon juice, and sea salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens