Brunch frittata | Omelettes and quiches recipe

Ingredients

• 9 eggs
• 5 ml (1/2 teaspoon) of pepper
• 30 ml (2 tablespoons) of extra virgin olive oil, pesto and parmesan vinaigrette
• 90 gr of chopped prosciutto
• 375 ml (1 1/2 cup) of asparagus into chunks of 1 inch
• 500 ml (2 cups) of young spinach leaves
• 2 finely chopped green onions
• 250 ml (1 cup) of grated cheese