Asparagus Prosciutto Ricotta tart

This 'one skillet meal' is great for a brunch gathering, or a way to treat the family to a quick and easy breakfast that'll make them feel special. The tart can be split into 4 - 8 servings and top it off with a warm slice of buttered toast and jam.

I've recently started to enjoy the taste of Ricotta as a easy delicious snack topped with cinnamon, raisins, and honey or on a slice of my favorite Marghertia pizza, the flavor of the Ricotta in the dish is big but not over powering and is sure to wake up your taste buds.

This Asparagus Prosciutto Ricotta tart is ever so simple to prepare, using a 10' inch oven proof skillet preferably non-stick but really any type will work just as long as it's well coated with cooking grease or cooking spray, I used coconut oil to coat my skillet.

I made this meal as part of my 'work week ready' meal prep that should last me for 4 breakfasts or as a anytime meal, just reheat and eat.

All you'll need is:

- preheated oven to 375°

~ 10' in skillet

~ 15 to 18 thin asparagus white bottom portion removed

~ 5 large eggs

~ 15oz whole milk Ricotta cheese + 1 1/2 TBSP more

~ 1/4 cup whole milk

~ 1/4 cup grated Parmesan 

cheese 

~ 4 slices of deli sliced Prosciutto cut into thin slices

~ coconut oil to grease pan **if not using a non-stick skillet

~ 1/4 tsp sea salt

~ 1/4 tsp cracked pepper 

~ 1/4 to 1/2 tsp red pepper flakes

~ 1/2 tsp onion powder

~ 3TBSP chopped chives **dried or fresh

Now:

~ if not using a non-stick skillet coat the skilet with coconut oil 

~ combine all the ingredients of spices, milk, and cheese

~ mix spices, milk and cheeses completely

~ pour mixture into prepared skillet

~ arrange the Asparagus and Prosciutto in a alternating circular design

~ bake on middle take for 40 minutes *** tart will rise and get 'puffy but the deflate once its cooled down

~ remove from oven, allow to cool and set

~ slice and serve warm

ENJOY!!!