Frittata with Zucchini and Prosciutto

 

Frittata with Zucchini and Prosciutto

Ingredients

• Olive oil
• 1 cup zucchini, finely diced
• 1 small onion, chopped
• Salt and freshly ground black pepper
• 6 large eggs
• 1/4 cup (60 ml) milk or heavy cream
• 1/4 cup (22 g) freshly grated parmesan
• 3 ounces (85 g) sliced prosciutto, coarsely chopped

Directions

Heat the oil in a heavy 9 1/2-inch (~ 24.5 cm) diameter oven-proof skillet over medium heat. Add the zucchini and onion and season with salt and pepper and cook over medium low heat until tender and translucent.

Preheat the broiler. Whisk the eggs, cream, parmesan and prosciutto in a medium bowl to blend. Stir the egg mixture into the vegetable mixture in the skillet. Let the eggs cook over medium-low heat for about 3 minutes, or until the bottom begins to set. Place the skillet in the oven and bake the frittata until the eggs are set and the top is lightly browned, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 10 slices and serve either hot or at room temperature.

source: https://www.eatingeurope.com/blog/frittata-zucchini-prosciutto-recipe/