Name: Spring Veggie Frittata with Queso and Arugula
Total time: 60 min
Yield: 4 to 6
Ingredients: 4 ounces prosciutto; 1 tablespoon unsalted butter; 8 ounces sliced mushrooms (chopped); 6 asparagus spears (woody stems removed and cut into 1-inch pieces); 4 green onions (sliced); 2 garlic cloves (minced); 8 large eggs; 2 tablespoons heavy cream; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 cups baby arugula; 1 teaspoon olive oil; 1/2 lemon (juiced); 2/3 cup heavy cream; 12 ounces white cheddar cheese (freshly grated)