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!

1 tablespoon olive oil
2 small zucchini, finely sliced
1/2 red pepper, seeds removed and chopped
1 onion, finely chopped
70g prosciutto, chopped into pieces
2 small potatoes, peeled and thinly sliced
4 large eggs
2 tablespoons milk
100g Parmesan, grated

Preheat oven to 180c (350f). Grease a baking dish (8 x 12cm, about 4cm deep). Heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook for 5 minutes. Next add the zucchini, pepper and potatoes and cook for a further 5 minutes. Spread the vegetables over the base of the baking dish. Scatter chopped prosciutto over vegetables.

Whisk together the eggs, milk, and some salt and pepper in a bowl. Stir in the Parmesan, then pour over the vegetables, shaking the dish to allow the egg mixture to spread evenly over the base. Bake 25-30 minutes. Let stand for 10 minutes, then cut into pieces. Serve warm or at room temperature.

The Culinary Chase’s Note:

Amazing flavors come from this dish and the variations are numerous.