This frittata recipe is great for a fast breakfast or brunch.

Spring Pea Frittata with Prosciutto
Serves 4

4 large eggs
2 tablespoons lowfat buttermilk
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup fresh ricotta, crumbled into small pieces
2 teaspoons unsalted butter
3/4 cup shelled fresh peas
1 1/2 ounces prosciutto, sliced
1 teaspoon tarragon, chopped
1 teaspoon Italian parsley, chopped

In a large bowl, beat together eggs, buttermilk, salt and pepper. Mix in ricotta. Set aside.

Preheat broiler. Heat 8-inch nonstick skillet over medium heat. Add butter and let melt completely. Add peas and sauté until bring green and starting to soften, about 3 minutes. Add prosciutto and sauté another 2 minutes. Add tarragon and parsley; cook until fragrant, about 30 seconds.

Pour eggs into skillet over peas and prosciutto; let stand 15 seconds. Using a heat-proof spatula, scrap the bottom of the pan every 15 seconds to form large curds. Once eggs start to set and bottom of pan can be seen while scraping, shake skillet to redistribute eggs. Let cook 30 seconds longer without stirring to set bottom. Eggs will look wet and undercooked. Remove from heat and place pan 6 inches under broiler. Broil until puffed, about 2 to 3 minutes. Remove eggs when still a little wet in middle and let rest on stove 2 minutes. Run spatula around edges and slide onto cutting board. Slice into wedges and serve.

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