Zucchini and Prosciutto Frittata
Frittatas are one of my favorite meals to make and are easy to whip up for a speedy mid-week dinner. A frittata is a type of Italian omelette with additional ingredients such as meats, cheeses, and vegetables. They make a great antipasto and are just as delicious the next day for breakfast or brunch. What a colorful dish to serve!
2 Main Ingredient: Egg Zucchini Proscuitto Cuisine: Italian
1 tablespoon olive oil
2 small zucchini, finely sliced
1/2 red pepper, seeds removed and chopped (optional)
1 onion, finely chopped
70g prosciutto, chopped into pieces
2 small potatoes, peeled and thinly sliced
4 large eggs
100g Parmesan, grated
TipsIf you don't have prosciutto, don't fret, there are plenty of prosciutto substitutes out there. You probably have ham or bacon in your fridge, these will do. You can also substitute the prosciutto with Capicola or Pancetta.
Nutrition Factsper serving of 2
Step 1Preheat oven to 180c (350F).
Step 2Grease a baking dish (8 x 12cm, about 4cm deep).
Step 3Heat oil in a large non-stick frying pan over medium-high heat.
Step 4Add onion and cook for 5 minutes.
Step 5Next add the zucchini, pepper, and potatoes and cook for 5 minutes.
Step 6Spread the vegetables over the base of the baking dish.
Step 7Scatter chopped prosciutto over vegetables.
Step 8Whisk together the eggs and some salt and pepper in a bowl.
Step 9Stir in the Parmesan, then pour over the vegetables, shaking the dish to allow the egg mixture to spread evenly over the base.
Step 10Bake 25-30 minutes.
Step 11Let stand for 10 minutes, then cut into pieces. Serve warm or at room temperature.