When it comes to living the #healthlyf Kate Hudson knows her stuff. She has an athleisure wear empire, meditates to keep centred, sweats it out on the reg and is the ultimate clean eating convert.
That’s why when the Hollywood actress revealed her go-to brunch recipe in her new book Pretty Fun: Creating And Celebrating A Lifetime Of Tradition, we ate it right up.
“This is fresh, light, and perfect for spring,” she writes. “Serve it as a part of brunch or as an easy lunch with some greens and a cold rosé.”
Yup, you’ll probs have to stop yourself from licking the computer screen as you read this. You’ve officially been warned.
Frittata with asparagus, sweet peas, and prosciutto
1 dozen large eggs
1 ⁄2 teaspoon kosher salt, plus more to taste
1 ⁄2 teaspoon freshly ground
black pepper, plus more to taste
1 cup shredded Gruyère, packed
110 grams thinly sliced prosciutto, chopped
2 tablespoons extra virgin olive oil
1 small yellow onion, diced
1 bunch asparagus, woody ends trimmed and cut into 1/4-inch pieces (about 1 cup)
1 cup fresh or frozen sweet pea
Preheat the oven to 190°C.
In a large bowl, beat the eggs with 2 tablespoons water and season with the salt and pepper. Stir in the cheese and prosciutto.
In a large ovenproof skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until just translucent, about 2 minutes. Add the asparagus and peas, season with salt and pepper, and cook, stirring, until tender but not browned, 4 to 5 minutes.
Stir the egg mixture so the cheese and prosciutto aren’t settled at the bottom of the bowl and pour into the skillet. Stir to evenly distribute all the ingredients. Cook until the bottom is just set, about 3 minutes. Carefully lift the edges of the frittata to allow the uncooked eggs to seep underneath. Transfer the pan to the oven and cook for about 10 minutes, or until the center is nearly set.
Preheat the broiler. Broil the frittata for about 1 minute, until the top is just beginning to brown. Either place the skillet directly on your brunch spread (a nice, homey touch if it’s in a cast- iron skillet) or loosen the edges of the frittata with a knife or spatula so that you can carefully flip it onto a large plate. Slice and serve warm or at room temperature.